- 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
A delicious, healthy yet satisfying dish for the whole family to enjoy!
Heat the oil in a deep-sided frying pan and cook the onion for 8-10 minutes until it turns 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 through most of the coriander.
Serve straight from the dish scattered with the remaining coriander, rice, yoghurt, chutney, and salad in separate bowls.