Tamarind prawn curry

gluten free healthy low calorie low fat midweek meal prawns tamarind vitamin c

N/A

Source

Ingredients

1 tbsp vegetable oil

1 onion, chopped

1 red chilli, finely chopped

2 garlic cloves, crushed

1 tbsp grated ginger

1 tsp turmeric

1 tsp cumin seeds

1 tsp ground coriander

400g can cherry tomatoes

1-2 tbsp tamarind paste (see tip, below)

250g raw king prawns

250g cooked basmati rice

handful of coriander leaves, to serve

Method

Heat the oil in a frying pan over a medium heat and cook the onion for 5-8 mins until light golden. Stir in the chilli, garlic and ginger, and fry for another minute before adding the spices. Tip in the cherry tomatoes, swirl the can out with a splash of water and stir that into the pan as well.

Simmer for 5 mins until the tomatoes burst and the sauce thickens. Stir in the tamarind and prawns, and simmer for 2-3 mins until the prawns are cooked. Serve the curry on top of the rice, with the coriander scattered over.