One-pan prawn & tomato curry

• portioner: 4
• aktiv tid: 10 mins
• total tid: 30 minutes

Ingredienser

2 tbsp sunflower oil

1 large onion, chopped

large piece ginger, crushed

4 garlic cloves, crushed

1/2 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 tomatoes

400g raw king prawns

small bunch coriander, chopped

Vejledning

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. Serve with rice, yogurt, chutney

and Carrot & cumin salad (see recipe, right).

Notater

Serve with

Carrot & cumin salad

Grate 3 carrots and season with salt and a large pinch of sugar. Mix in 1 tsp cumin seeds, juice 1/2 lemon, thumb-sized piece of ginger, grated, 1/2 bunch mint, chopped, 3 thinly-sliced shallots, 2 tbsp olive Oil and

some chopped coriander.