basmati rice, yogurt, mango chutney and Carrot & cumin salad, to serve
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.
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.