Prawn & tomato masala

Name: Prawn & tomato masala
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Essential Charlotte Potatoes, cut into 1.5cm dice; 25 g coriander; 1 tbsp Vegetable oil; 2 Essential Onions, diced; 30 g piece ginger, peeled and grated; 3 garlic cloves, crushed; 2 tbsp garam masala; 1 tbsp tbsp light or dark muscovado sugar; 2 x 400g cans Essential Chopped Tomatoes; 150 ml fish or vegetable stock; 250 g pack frozen Essential Raw King Prawns

A lightly spiced, easy to cook dish that can be easily made with fresh or frozen fish fillets too if preferred

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HealthyLow in saturated fat2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

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500g Essential Charlotte Potatoes, cut into 1.5cm dice
25g coriander
1 tbsp Vegetable oil
2 Essential Onions, diced
30g piece ginger, peeled and grated
3 garlic cloves, crushed
2 tbsp garam masala
1 tbsp tbsp light or dark muscovado sugar
2 x 400g cans Essential Chopped Tomatoes
150ml fish or vegetable stock
250g pack frozen Essential Raw King Prawns

Cook the potatoes in a pan of lightly salted boiling water for 8 minutes, until softened but not completely cooked through. Reserve ¼ of the coriander and chop the remainder
Heat the oil in a large saucepan and fry the onions for 5 minutes to soften. Add the ginger, garlic, garam masala and sugar, then stir over the heat for 1 minute. Drain the potatoes and add to the spices, together with the tomatoes, chopped coriander, plenty of black pepper and stock. Heat until simmering, then cover with a lid and cook gently for 15 minutes
Stir in the prawns and cook for 10 minutes more, stirring frequently, until pink, opaque and cooked through. Check the seasoning, spoon into shallow bowls and serve immediately, scattered with the reserved coriander.