Prawn Curry Soup

I recently experienced somewhat of a craving for curry, and I'm not referring to the fluorescent orange tandoori found in most middle England towns, but to something rather softer, and less harsh, more fragrant and aromatic than fiery and spicy.

Whilst curry is wonderful it can often get boring, so I created this dish to use similar flavours as a curry, but without needing rice as an accompaniment, here I serve it instead with a toasted pitta, which is clearly not traditional, given the vast distance between the middle east and south-east Asia, it has a texture almost reminiscent of a chapati, but is much easier to procure.

Start by chopping a head of broccoli into fine florets, discard the tough stalk and stir-fry them in a little vegetable oil until tender, add the cooked prawns and toss in the hot oil. Add the korma paste and stir until the prawns and the broccoli are coated. Add the double cream and stir until it is a uniform ochre tone. Add 250ml of water from a recently boiled kettle and season with salt and freshly ground black pepper. Simmer for 20 minutes stirring sporadically until the soup has thickened, and serve, with a freshly toasted wholewheat pitta.

ingredients

150g cooked king prawns
1 head broccoli
3 tablespoons korma paste
50ml double cream
salt & pepper