One-pan Prawn and Tomato Curry
Over a year ago
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Ingredients
- 2 tbsp sunflower oil
- 1 large onion. chopped
- 1 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 tomatoes
- 400g/14oz raw king prawns
- Small bunch coriander. chopped
- Basmati rice
- yoghurt
- mango chutney
Accompaniment
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Description
Healthier and tastier than a takeaway, this curry is full of aromatic spices
Method
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1
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 fresh prawns, reduce the heat and leave for 8-10 mins until cooked through. If the sauce gets very thick, add a splash of water.
Remove from the heat, stir through most of the coriander.
Serve straight from the pan, scattered with the remaining coriander, with the rice, yoghurt and chutney in separate bowls.
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