One-pan prawn & tomato curry

10-30 minutes 30-60 minutes 4 servings 400 kcal or less basmati rice curry banquet curry recipe dinner prarty recipe healthy curry indian recipe indian salad low fat curry mains onion onions prawn prawn recipe prawns quick seafood recipe

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Source

Ingredients

2 tbsp sunflower oil

1 large onion , chopped

large piece ginger , crushed

4 garlic cloves , crushed

½ red chilli , finely chopped

1 tsp golden caster sugar

1 tsp black mustard seeds

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

1 tbsp garam masala

2 tsp malt vinegar

400g can chopped tomato

400g raw king prawns

small bunch coriander , chopped

basmati rice , yogurt, mango chutney and Carrot & cumin salad, to serve

Method

Heat the oil in a deep-sided frying pan and cook the onion for 8-10 mins until it starts to turn golden. Add the ginger, garlic and chilli and cook for 1-2 mins. Stir in the sugar and spices for 1 min, then splash in the vinegar and tomatoes. Season with salt and simmer for 5 mins, stirring, until the sauce thickens.

Stir in the prawns, reduce the heat and cook for 8-10 mins until cooked through – if the sauce gets really thick, add a splash of water. Remove from the heat, stir though most of the coriander. Serve straight from the dish scattered with the remaining coriander and the rice, yogurt, chutney and salad in separate bowls.