Name: One-pan prawn & tomato curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
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

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One-pan prawn & tomato curry

One-pan prawn & tomato curry

Barney Desmazery

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.3 out of 5.54 ratingsRate

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This spicy, low-fat curry is sure to become a favourite. Swap the prawns for chunks of white fish or chicken to vary it

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Flatbread

A star rating of 4.7 out of 5.86 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal217
fat8g
saturates1g
carbs16g
sugars9g
fibre3g
protein22g
salt0.66g

low

Method

step 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.
step 2

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.

RECIPE TIPS

CARROT & CUMIN SALAD

Grate 3 carrots and season with salt and a large pinch sugar. Mix in 1 tsp cumin seeds, juice ½ lemon, 2 tbsp olive oil and some chopped coriander.

Recipe from Good Food magazine, April 2010

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A star rating of 4.3 out of 5.54 ratings

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