Quick Prawn Curry

34CALORIES PER SERVING

CALORIES PER SERVING

INGREDIENTS (Serves 4) If using frozen prawns,

1

◆ 450g large peeled raw thaw before cooking.

2 prawns (fresh or Put the onion, chopped frozen) chilli, garlic, mild chilli

◆ 3tbsp coconut or powder, cumin, coriander,

vegetable oil turmeric, garam masala, salt ◆ 3 large onions, and pepper and tomato purée

roughly chopped into a food processor and

◆ 1 fat red chilli, seeded pulse until a rough purée.

and chopped Heat the oil in a wok or

◆ 4 large garlic cloves, large frying pan and the

grated purée. Cook over a mediumhigh

◆ 2tsp mild chilli powder heat for about 10min,

◆ 1tsp ground cumin stirring frequently, until very

◆ 1½tsp ground soft and golden. Add the

coriander vinegar and 450ml water.

◆ 1tsp ground turmeric Bring to the boil, then

◆ 2tsp garam masala simmer for 5min to

◆ 3tbsp tomato purée reduce and thicken to your

◆ 2tsp red wine vinegar taste – add lemon juice to

◆ 10 fresh or dried curry balance the sweetness. Stir in

leaves or 3 bay leaves the prawns and cook for

◆ Juice of ½ a lemon 2-3min until just cooked – do ◆ Salt and pepper, to not overcook. Garnish with

taste coriander.

◆ Coriander leaves, to Serve with poppadoms for

garnish dipping, and plain yogurt.

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