Tiger prawn curry
Average rating:
Such an easy dish and it's ready in half an hour.
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Cooking time: 30 mins
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Serves: 4
Ingredients
- 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
Method
- 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.
- 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.
- Add the tiger prawns to the pan and continue to simmer for 4 - 5 mins until the prawns turn pink.
- 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.
Nutritional information per portion
- Calories 255(kcal)
- Fat 8.0g
- Saturates 3.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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