Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, prawn & potato curry wrap. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Prawn & Potato Curry Wrap is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Prawn & Potato Curry Wrap is something that I have loved my whole life.
In addition, they serve as nursery areas and habitats for commercially valuable shrimp and. Any of various shrimps, especially one that is large or inhabits fresh water. Q: So how did you go last.
To get started with this recipe, we must first prepare a few components. You can cook prawn & potato curry wrap using 17 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Prawn & Potato Curry Wrap:
- Prepare 1 medium sized wholemeal tortilla wrap,
- Prepare 100 g frozen or fresh small shrimp,
- Prepare 1 Maris Piper potato, peeled and cut into small cubes, (125g),
- Get 1/2 a small onion, chopped finely, (45g),
- Prepare 2-4 green finger chillies, halved & de-seeded, (add to taste),
- Take 1/2 tsp garam masala,
- Prepare 1/2 tsp garlic granules, or one clove crushed,
- Make ready 1/4 tsp tumeric,
- Prepare 1 tiny pinch red chilli flakes,
- Make ready 1 tsp granulated stevia sweetener,
- Prepare Salt to season,
- Get 1 splash milk (I used full fat),
- Prepare Coconut spray oil,
- Prepare 200 ml water
- Prepare Optional:
- Make ready Mango chutney,
- Make ready Fresh chopped coriander
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Steps to make Prawn & Potato Curry Wrap:
- Heat a large saucepan up over a medium to high heat and spray in some coconut oil spray liberally. Once hot add the onions and stir fry for around 2-3 minutes. Next add the chopped potatoes and green chillies. Continue to stir. Turn down the heat a little. Once the potatoes are slightly charred, add in the tumeric & garam masala.
- Stir again and season with salt and a tiny pinch of red chili flakes. Add in the water and bring to a simmer. Place a lid over and simmer until there's around 1/3rd of the liquid left and it's thickened. Add in the prawns.
- If some excess water comes out from the prawns allow sauce to reduce and thicken once more. Add a splash of milk and the Stevia sweetener. Stir to combine.
- Turn the heat down low and simmer very gently until you're left with a lovely curry sauce that is thick enough to coat the back of a wooden spoon. Remove from the heat and set aside to cool for a few minutes. The curry sauce should thicken further as it cools down.
- Once the mixture has cooled for several minutes and it's thicker and warm, not piping hot add it into your wrap over to one side from the centre slightly. Add some mango chutney if desired and fresh Coriander. Wrap it up and enjoy!
- Note: Simply lay the tortilla wrap into some foil and wrap up for eating it on the go! :)
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