Prawn Curry

• 500 g RAW PRAWNS, DEFROSTED
• 1 GARLIC CLOVE
• 1 LARGE ONION
• 1 TBSP OIL
• 1 LEVEL TBSP CURRY POWDER
• 1 TBSP TOMATO PUREE
• 250 ml COCONUT MILK
• 1 TBSP CHOPPED CORIANDER
• PINCH OF SALT
• PEPPER

Peel the garlic and onion and cut the onion into quarters. Place in the bowl fitted with the ultrablade knife and mix at speed 11 for 10 s.

Replace the ultrablade knife with the mixer. Scrape the edges of the bowl using the spatula. Add the oil, a pinch of salt and the curry powder.

Launch the P1 slow cook program at 130°C for 5 mins.At the end of cooking add the prawns (with antennas removed), tomato puree and coconut milk. Season with salt and pepper.

Launch the P3 slow cook program at 95°C for 15 mins. At the end of cooking, sprinkle with coriander and serve immediately.

TIP You will easily find bunches of coriander in supermarkets.