Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, prawn & potato curry wrap. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Prawn & Potato Curry Wrap is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Prawn & Potato Curry Wrap is something that I have loved my entire life.
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To begin with this particular recipe, we must prepare a few components. You can have prawn & potato curry wrap using 17 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Prawn & Potato Curry Wrap:
- Take 1 medium sized wholemeal tortilla wrap,
- Take 100 g frozen or fresh small shrimp,
- Get 1 Maris Piper potato, peeled and cut into small cubes, (125g),
- Take 1/2 a small onion, chopped finely, (45g),
- Get 2-4 green finger chillies, halved & de-seeded, (add to taste),
- Prepare 1/2 tsp garam masala,
- Prepare 1/2 tsp garlic granules, or one clove crushed,
- Get 1/4 tsp tumeric,
- Get 1 tiny pinch red chilli flakes,
- Make ready 1 tsp granulated stevia sweetener,
- Make ready Salt to season,
- Make ready 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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