Prawn and coconut curry

INGREDIENTS

(Serves 4)

1 tbsp sunflower or vegetable oil; half a large red onion, sliced; a thumbsized piece (about 25g) of fresh root ginger, finely chopped or grated; 2 large garlic cloves, finely chopped or grated; 1 red chilli, sliced (optional); 4 tbsp balti spice paste (gluten-free, if necessary); 1 x 400g tin chopped tomatoes; 1 x 400ml tin coconut milk; 300g raw prawns, cleaned and de-veined

To serve: A handful of torn coriander leaves; 1 lime, cut into wedge; plain cooked rice or naan bread (optional); poppadoms (optional); your choice of raita or chutneys

METHOD

1. Drizzle the oil into a frying pan or saucepan and place over a medium-low heat. Add the onion with a pinch of salt and fry for 6-8 minutes till soft. Stir in the ginger, garlic and chilli (if using) and cook for 1-2 minutes to soften slightly, ensuring the garlic doesn’t burn.

2. Mix in the balti spice paste with a splash of water (1 tbsp is enough). Cook for 2-3 minutes.

3. Pour in the tomatoes and coconut milk. Simmer gently for 8-10 minutes to thicken slightly.

4. Start cooking your rice.

5. Scatter the prawns in the sauce and gently stir. Cook the prawns for 3-4 minutes only until pink and just cooked. You don’t want to overcook them. Scatter over the coriander and a squeeze of lime.

6. Serve with plain rice or naan bread, poppadoms and any raita or chutneys on the side.

Added veg: Spinach leaves can be stirred in with the prawns and allowed to wilt. Or green beans can go in a couple of minutes before the prawns.