A fast, flavoursome dish from Martha Collison that makes an excellent midweek
meal. Reduce the chilli powder if you prefer a milder version
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Heat the oil in a large saucepan or deep frying pan over a medium heat, then add the onion. Cook for 6-8 minutes, stirring often, until the onion has softened.
While the onion cooks, crush the garlic and finely grate the ginger. Add both to the onion along with the curry leaves. Cook for 1 minute, then add the garam masala, chilli powder, ground coriander, ½ tsp sea salt flakes and tomatoes, and cook for 2-3 more minutes, until fragrant.
Add the coconut cream to the curry and allow it to melt into the sauce. Put the lid on and simmer for 5 minutes, or until the tomatoes are cooked through. Add the tamarind paste and season to taste, then stir in the prawns. Put the lid back on and cook for 2-3 minutes, until the prawns are all pink, opaque and cooked through.
Toast the desiccated coconut in a dry small pan for 1 minute, or until golden. Serve with sprinkling of toasted coconut and rice.
Martha’s tip This will also work well with frozen prawns. Simply cook them for a few extra minutes or until piping hot throughout.
Typical values per serving when made using specific products in recipe
Energy | 2,552kJ/ 611kcals |
|---|---|
Fat | 33g |
Saturated Fat | 25g |
Carbohydrates | 45g |
Sugars | 12g |
Fibre | 9.3g |
Protein | 28g |
Salt | 2.3g |
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