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One-pan prawn & tomato curry

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

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 217
  • Carbohydrates 16
  • Saturated Fat 1
  • Sugar 9
  • Protein 22
  • Fat 8
  • Fibre 3
  • Salt 0.66

Nutrition per serving

  • Calories 217
  • Carbohydrates 16
  • Saturated Fat 1
  • Sugar 9
  • Protein 22
  • Fat 8
  • Fibre 3
  • Salt 0.66

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 tomatoes
  • 400g raw king prawns
  • small bunch coriander, chopped
  • basmati rice, yogurt, mango chutney and Carrot & cumin salad, to serve

Tip

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.

Method

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

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