Prawn Curry

Last week I received an email from the lovely people at Total Greek Yoghurt asking if I would like to receive a sample of different variants of Total Greek Yoghurt. Having seen other bloggers that have also been selected to trial the range I immediately sent an email back saying YES! I received my huge delivery from Ocado this morning and my fridge is now bursting with small and big pots of natural Greek yoghurt, 0%, 2% and natural ones with honey.

I couldn’t wait to put my yoghurt to use and decided on this Prawn Curry that I have adapted in order to incorporate the 0% Total Greek yoghurt, which also made it low fat to suit my needs. This curry is mild, creamy and has a hint of mango sweetness from the chutney. A thoroughly enjoyable experience, although I will probably add a stronger curry powder next time as I only had mild. Watch this space for more recipes incorporating yogurt.

Prawn Curry

Serves 2

Ingredients
225g king prawns, rinsed
2 small onions, finely chopped
2 tbsp vegetable oil
1 tsp curry powder
1 tbsp plain flour
300ml chicken stock or fish stock
1 tsp tomato puree
1 tbsp mango chutney
½ lemon, juice only
3 tbsp 0% Total Greek Yoghurt

Fry half the onion in a little vegetable oil over a low heat for 2-3 minutes until transparent.

Stir in the curry powder and fry gently for 1 minute.

Blend in the flour and cook for 2-3 minutes more.

Gradually add the stock and stir until the sauce thickens and comes to the boil (3-5 minutes).

Add the tomato purée, chutney and lemon juice. Simmer for 5 minutes, then strain the sauce through a sieve.

Heat the other tbsp of oil in a frying pan and fry the remaining onion until soft, then add the prawns.

Blend in the curry sauce and bring to the boil.

Stir in the 0% Total Greek Yoghurt and remove from the heat.

Arrange the prawns in the sauce on top of boiled rice and serve with naan or poppadums.