Ingredients Jump to Instructions ↓

  1. 2 tbsp sunflower oil

  2. basmati rice , yogurt, mango chutney and Carrot & cumin salad, to serve 2 tbsp sunflower oil

  3. 1 large onion , chopped

  4. large piece ginger , crushed

  5. 4 garlic cloves , crushed

  6. 1/2 red chilli , finely chopped

  7. 1 tsp golden caster sugar

  8. 1 tsp black mustard seeds

  9. 1 tsp ground cumin

  10. 1 tsp ground coriander

  11. 1 tsp turmeric

  12. 1 tbsp garam masala

  13. 2 tsp malt vinegar

  14. 400g can chopped tomatoes

  15. 400g raw king prawns

  16. small bunch coriander , chopped

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

Instructions Jump to Ingredients ↑

  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.

  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.

  3. 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.


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