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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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.
Instead of regular potatoes, try sweet potatoes in this recipe. Scrub them well, rather than peel, then dice and cook as above.
Typical values per serving when made using specific products in recipe
Energy | 1,287kJ/ 306kcals |
|---|---|
Fat | 6.4g |
Saturated Fat | 0.7g |
Carbohydrates | 38g |
Sugars | 17g |
Fibre | 7.1g |
Protein | 20g |
Salt | 0.5g |
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