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One-pan prawn & tomato curry

One-pan prawn & tomato curry

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This spicy, low-fat curry is sure to become a favourite. Swap the prawns for chunks of white fish or chicken to vary it

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal217
fat8g
saturates1g
carbs16g
sugars9g
fibre3g
protein22g
low insalt0.66g
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Ingredients

  • 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

Method

  • STEP 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.

  • STEP 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 and the rice, yogurt, chutney and salad in separate bowls.

RECIPE TIPS
CARROT & CUMIN SALAD

Grate 3 carrots and season with salt and a large pinch sugar. Mix in 1 tsp cumin seeds, juice ½ lemon, 2 tbsp olive oil and some chopped coriander.

Goes well with

Recipe from Good Food magazine, April 2010

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Overall rating

A star rating of 4.3 out of 5.49 ratings
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