When I visited the Good Food Show last November I picked up one of these spice kits from Bit Spicy to make an Indonesian Korma. My Mum and I tested basically every sample they had and bought a selection for my Dad but I wanted one for myself and I love a good korma.

It's relatively easy to make but it does take some time. I'm not going to go through the whole method with you but you would need approximately 2 hours to make it and you cook the chicken separately then add it to the sauce. 

The flavour of this korma is like no korma I've had before! It's not mild at all and has a very good kick of spice to it and it has a more yellow colour than your normal curry. I had mine with chicken but it also suggests prawns which I would love to try! 

As I was browsing their website I noticed they do spices for other foods as well, not just curry so I'm keen to try their Mexican range, we all love some good fajitas now don't we!

I'm going to the Good Food Eat Well Show in a few weeks so hopefully they will be there again so I can pick up a few more spice packs!

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Coconut Prawns with Glass Noodles

This is an amazing recipe I made this evening from the Clean and Lean Diet Cookbook, a definite buy for anyone wanting to eat really healthy food. Anyone that knows me well enough knows that I absolutely love cooking and I love to experiment with new recipes and make them my own. Obviously this blog is all about losing weight and eating a healthy diet so I thought this was a perfect recipe to share, and definitely one of the best dishes I’ve cooked in a long time!

As it says on the recipe page, top tip: ginger is good for your digestive health and can help your body to break down fatty foods.

Recipe:

(Serves 4)

Ingredients:

20 tiger prawns, raw and unpeeled

2 tbsp sesame oil

2 garlic cloves, crushed

5cm piece of fresh ginger, peeled and grated

1 red chilli, finely sliced

50g creamed coconut

3 tbsp of soy sauce

250g glass rice noodles

A bunch of coriander, to garnish

1 lime, quartered, to garnish

Method:

1. Rinse the tiger prawns under cold water
2. In a wok, heat the oil and gently fry the garlic, ginger and chilli, until well softened. Add the creamed coconut and 120ml boiling water. The sauce should be of a thick consistency. Simmer for approximately 5 minutes; do not allow to boil.
3. Add the prawns and continue to cook until they have turned pink.
4. Add the soy sauce and taste. Add more of both if needed to adjust the flavour.
5. Meanwhile, cook the noodles according to the packet instructions.
6. Serves the prawns over noodles, sprinkled with coriander and a wedge of lime on the side.

This is my own take on the recipe, being at home meant I was able to use tiger prawns as they are quite expensive, if I was still at uni I would adapt it to what I was able to afford!! Also the original recipe used a green chilli but I decided to use a red chilli, which gave it a good kick.

Curry in the making!

The final dish!