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One-pan prawn & tomato curry

Ingredients

  1. Step 1 2 tbsp sunflower oil
  2. Step 2 1 large onion , chopped
  3. Step 3 large piece ginger , crushed
  4. Step 4 4 garlic cloves , crushed
  5. Step 5 ½ red chilli , finely chopped
  6. Step 6 1 tsp golden caster sugar
  7. Step 7 1 tsp black mustard seeds
  8. Step 8 1 tsp ground cumin
  9. Step 9 1 tsp ground coriander
  10. Step 10 1 tsp turmeric
  11. Step 11 1 tbsp garam masala
  12. Step 12 2 tsp malt vinegar
  13. Step 13 400g can chopped tomato
  14. Step 14 400g raw king prawns
  15. Step 15 small bunch coriander , chopped
  16. Step 16 basmati rice , yogurt, mango chutney and Carrot & cumin salad, to serve
One-pan prawn & tomato curry
Calories: 217 Carbohydrate: 16 g Protein: 22 g Fat: 8 g
Cook time: 30 minutes Prep time: 10 minutes Total time: 40 minutes Servings: 4

TAGS

Dinner Main course Indian Josh Eagleton 10-30 minute 30-60 minute 4 serving 400 kcal or less Barney Desmazery Basmati rice Curry banquet Curry Dinner prarty Healthy curry Indian Indian salad Low fat curry Main onion onion Prawn Prawn Prawn Quick Seafood

Directions

  1. Step 1 Heat the oil in a deep-sided frying pan and cook the onion for 8-10 mins until it starts to turn golden. Add the ginger, garlic and chilli and cook for 1-2 mins. Stir in the sugar and spices for 1 min, then splash in the vinegar and tomatoes. Season with salt and simmer for 5 mins, stirring, until the sauce thickens.
  2. Step 2 Stir in the prawns, reduce the heat and cook for 8-10 mins until cooked through - if the sauce gets really thick, add a splash of water. Remove from the heat, stir though most of the coriander. Serve straight from the dish scattered with the remaining coriander and the rice, yogurt, chutney and salad in separate bowls.