Coconut Prawn Curry
A tempting Coconut Prawn Curry taken from the Healthier Comfort Food Cookbook.
Ingredients
Light olive oil 2 tsp
Onion 1, finely chopped
Mustard seeds 1 tsp
Red chilli 1 small, deseeded and finely chopped
Ground turmeric ½ tsp
Ground cumin 1 tsp
Ground coriander ½ tsp
Tomatoes 4, chopped
Tamarind paste 1 tbsp
Raw king or extra-large prawns 250g (9oz), defrosted
Reduced fat coconut milk 100ml (3½fl oz)
Salt and freshly ground black pepper
Chopped fresh coriander 2 tbsp to serve
Cooked rice to serve
Instructions
1
Heat the oil in a non-stick wok or frying pan, add the onion and cook over a low–medium heat until softened and lightly coloured. Add the mustard seeds, chilli, turmeric, cumin and ground coriander and stir for about a minute until the spices are warmed and becoming fragrant.
2
Tip the tomatoes and any juices into the pan and simmer for a couple of minutes then stir in the tamarind paste and 6 tablespoons water. Bring to the boil then reduce the heat and simmer for 5 minutes.
3
Add the prawns and coconut milk and simmer for 5 minutes. Season to taste. Divide between two warmed bowls and sprinkle with the chopped coriander. Serve with rice.
Nutrition Per Serving
Fibre
3.3g
3.3g
Salt
1.7g
1.7g
Sugar
0g
0g
Fat
8.3g of which 3.9g saturated
8.3g of which 3.9g saturated
