Tiger prawn curry
Serves: 4
Takes: 30 mins
Per serving: calories 255, carbs 5g, fat 8g, saturated fat 3g
2tbsp sunflower oil
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
2.5cm root ginger, freshly grated
2tbsp medium hot curry paste
400g can chopped tomatoes
150ml fish stock
4 x 125g packets raw peeled tiger prawns
1 small handful fresh flatleaf parsley leaves
basmati rice, naan bread, lemon wedges and raita to serve
1. Heat the oil in a large saucepan, balti pan or wok. Add the onion, garlic and root ginger and cook, stirring, for 4 - 5 mins until softened.
2. Add the curry paste and cook, stirring, for 1 min then stir in the tomatoes and fish stock. Bring to the boil, reduce the heat slightly and simmer for 10 mins until slightly reduced and thickened.
3. Add the tiger prawns to the pan and continue to simmer for 4 - 5 mins until the prawns turn pink.
4. Stir in the fresh parsley leaves and serve straight away with cooked basmati rice, naan bread and lemon wedges, with the raita on the side.
