PRAWN JALFREZI

PREP 10mins COOK 22mins

INGREDIENTS

• 2 tsps rapeseed oil • 2 medium onions, chopped • Thumb-sized piece of ginger, finely chopped • 2 garlic cloves, chopped • 1 tsp ground coriander • tsp ground turmeric • tsp ground cumin • tsp chilli flakes (optional) • 400g can chopped tomatoes • 1 tbsp clear honey • 1 large green pepper, halved, deseeded and chopped • A small bunch coriander, stalks and leaves

separated, chopped • 140g large cooked peeled tiger prawns • 250g pouch cooked brown rice • Minty yogurt or chutney, to serve (optional)

METHOD

1 Heat the oil in a non-stick pan and fry the onions, ginger and garlic for 8-10mins, stirring frequently, until they’ve softened and started to colour. Add the spices and chilli flakes, stir briefly, then pour in the tomatoes with half a can of water and the honey. Blitz everything in the pan with a hand blender until almost smooth (or use a food processor). Stir in the pepper and coriander stalks, cover the pan and leave to simmer for 10mins. (The mixture will be very thick and splutter a little, so continue to stir it frequently.) 2 Stir in the prawns and scatter over the coriander leaves. Heat the rice as per the pack’s instructions. Serve both with a minty yogurt or chutney.