Curry shrimp with paratha

45 MINUTES + MARINATING | SERVES 4 | EASY |

prawns (larger ones are best) 500g, deveined and cleaned

lime ½

amchar masala 4 tsp

medium curry powder 4 tbsp

ground geera (cumin) 4 tsp

green seasoning 2 tbsp

sunflower oil 2 tbsp

spring onions 4, white and green parts separated, finely sliced

garlic 4 cloves, crushed

scotch bonnets 1-2, finely chopped and deseeded if you like

potatoes 250g, peeled, diced and boiled for 10 minutes

tomatoes 2, finely diced chadon beni or coriander roughly chopped to make 2 tbsp paratha to serve

1 Put the prawns into a bowl, squeeze over the lime juice and add 2 tsp of the amchar masala, 2 tbsp of the curry powder,

2 tsp of the ground geera, the green seasoning and 2 tsp of salt. Marinate for at least 1 hour or overnight.

2 Heat a pan over a medium heat, then add the oil, white parts of the spring onion, the garlic and scotch bonnet. Fry for 2-3 minutes. Add the remaining amchar masala, curry powder and ground geera. Cook until the spices begin to separate in the oil, then add 300ml of water. Turn up the heat a little and bring to a low boil.

3 Add the potatoes and tomatoes, then turn down the heat, cover and simmer for 5-10 minutes or until the potatoes are soft. Fold in the prawns and green parts of the spring onion. Cook for a few minutes until the prawns turn pink. Finish with a sprinkle of coriander or chadon beni, and serve with paratha.

PER SERVING 252 kcals | fat 8.4G saturates 1G | carbs 16.1G | sugars 3.1G fibre 5.6G | protein 25.4G | salt 3.4G