Prawn jalfrezi

curried prawns curry healthy curry healthy jalfrezi prawn curry summer

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Source

Ingredients

2 tsp rapeseed oil

2 medium onions , chopped

thumb-sized piece ginger , finely chopped

2 garlic cloves , chopped

1 tsp ground coriander

½ tsp ground turmeric

½ tsp ground cumin

¼ tsp chilli flakes (or less if you don't like it too spicy)

400g can chopped tomato

squeeze of clear honey

1 large green pepper , halved, deseeded and chopped

small bunch coriander , stalks and leaves separated, chopped

140g large cooked peeled tiger prawns

250g pouch cooked brown rice

minty yogurt or chutney, to serve (optional)

Method

Heat the oil in a non-stick pan and fry the onions, ginger and garlic for 8-10 mins, stirring frequently, until softened and starting to colour. Add the spices and chilli flakes, stir briefly, then pour in the tomatoes with half a can of water and the honey. Blitz everything in the pan with a hand blender until almost smooth (or use a food processor). Stir in the pepper and coriander stalks, cover the pan and leave to simmer for 10 mins. (The mixture will be very thick and splutter a little, so stir frequently.)

Stir in the prawns and scatter over the coriander leaves. Heat the rice following pack instructions. Serve both with a minty yogurt or chutney, if you like.