THE PERFECT PRAWN KORMA

A BRILLIANT way of making a really creamy but low-calorie curry. This dish is lovely served with warm naan bread fingers (see tip, left) or small portions of rice. If you don’t want to use prawns, add chunks of white fish or cooked chicken pieces instead.

Serves 4

2 medium onions, quartered

3 tbsp mild curry paste

200ml (1/3 pt) cold water, plus 3 tbsp

100ml (3½floz) fat-free natural yogurt

2 tbsp mango chutney

400g (14oz) cooked and peeled prawns, thawed if frozen

2 tbsp double cream

Roughly chopped fresh coriander, to garnish

Flaked sea salt

Ground black pepper

PUT the onions and curry paste in a food processor and blitz until as smooth as possible. You may need to remove the lid and push the mixture down a couple of times until the right consistency is reached. Tip the spiced, puréed onions into a large, deep non-stick frying pan or wok and cook over a medium heat for five minutes, stirring regularly until they begin to soften. Add the 3 tablespoons of cold water and cook for a further 5 minutes or until the onions are well softened, stirring. Pour over the remaining 200ml (7 fl oz) water and add the yogurt and mango chutney. Bring to a gentle simmer and cook for 5 minutes or until the sauce is thick, stirring regularly. Add the prawns and double cream and cook for 1-2 minutes or until the prawns are heated through, stirring. Garnish with fresh coriander if you like.