This spicy, low-fat curry is sure to become a favourite. Swap the prawns for chunks of white fish or chicken to vary itNutrition per serving(217k calories, protein 22.0g, carbohydrate 16.0g, fat 8.0g, saturated fat 1.0g, fibre 3.0g, salt 0.66g)
Ingredients(Serves 4)
sunflower oil
1 large onion, chopped
large piece ginger, crushed
4 garlic cloves, crushed
½ red chilli, finely chopped
golden caster sugar
black mustard seeds
ground cumin
ground coriander
turmeric
garam masala
malt vinegar
400 g can chopped tomatoes
400 g raw king prawns
small bunch coriander, chopped
basmati rice, yogurt, mango chutney and a Carrot & cumin salad, to serve
Method
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 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.