Quick-Fix Meals : 10-minute Prawn Curry

I just love those times when inspiration strikes so loud and clear that "inventing" a dish is simply a matter of following the clear directions appearing like magic in my mind.

The other day was just like that - when the "recipe" for a quick-n-easy prawn curry just popped into my head. I simply followed its lead and found my way to simple yet sublime deliciousness. :)

So here's the recipe for my 10-minute prawn curry:

Ingredients:
1/2 kg medium-sized prawns, shelled, cleaned and de-veined
2 green chillies, chopped (adjust to taste)
2 handfuls/ cupfuls loosely-packed coriander leaves
1/2 inch piece fresh ginger, chopped
4 cloves garlic, chopped, and 2 cloves garlic, sliced
1 small lemon, or 1/2 a big one
2 cups thick coconut milk (tinned, or made from powder is absolutely fine)
1/2 flat teaspoon each of turmeric powder, red chilli powder and salt
Salt, to taste

Method:
Sprinkle the 1/2 teaspoons of salt, turmeric and chilli on the prawns and mix well with your fingers. Leave aside.

In a mixie (the small chutney or coffee grinder), place the coriander, chopped chillies, ginger and garlic, lemon juice and a touch of salt. Whiz to a chunky paste. Do not throw the grinder into the sink or dishwasher, and do NOT rinse it. (Yes, that's right, and no, I am not crazy. Just wait)

Smear the green chutney onto the prawns, and keep aside for 5 mins.

In the meantime, if you're using coconut milk powder, dump the powder in the grinder (the one used for the green marinade), add the required amount of water and whiz. You'll get lump-free coconut milk AND extract every last bit of flavour from the chillies, coriander and garlic. :)
If you're using tinned coconut milk, just swill it around in the grinder.

Heat 1-2 teaspoons of oil in a pan. When hot, add the sliced garlic and the prawns, up the heat and briskly stir for 30 seconds or so.

Add the coconut milk, lower the heat and cook for a further 1-2 minutes - till the prawns are just-cooked (they go opaque) and the curry sauce is thickened to a perfect drench-rice-with consistency. Do not let it boil.

Adjust the seasoning and serve piping hot, with mounds of fluffy steamed rice. And enjoy the gorgeous fresh-yet creamy taste of the easiest prawn curry ever!

Cook's Tip #1:
Use fresh prawns, not frozen ones. The intensity of flavour just cannot be matched.

Cook's Tip #2:
To up the ante, you can increase the quantity of the coconut milk (adjust quantities of the green marinade as well, since that is what flavours the curry) - basically have more curry sauce at hand.

Take out the extra sauce (full of flavour from the  prawns, coconut and the zingy marinade), dilute it with some water, add some salt, and cook the rice in this flavoured broth. You'll be rewarded with plump butter-yellow grains of rice, fragrant with coriander and prawns, with a hint of sweetness from the coconut in the background. Yum!