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21p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the oil in a frying pan over a medium-high heat. Add the onion, garlic, ginger and a pinch of salt; fry for 6-8 minutes until soft.
Stir in the nigella seeds and garam masala; fry for 1 minute more. Add the tomatoes and simmer everything gently for 4-5 minutes.
Stir in the tamarind paste and cooked prawns, then heat for a final 2 minutes. Meanwhile, heat the rice according to pack instructions. Serve with the curry and coriander leaves, if liked.
Leftover tamarind paste: Use this time-saving paste to add a sweet and sour tang to dals, soups and stews. It’s also great in marinades for meat and fish.
Typical values per serving when made using specific products in recipe
Energy | 1,684kJ/ 400kcals |
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Fat | 11g |
Saturated Fat | 1.4g |
Carbohydrates | 54g |
Sugars | 13g |
Fibre | 5.9g |
Protein | 19g |
Salt | 2.2g |
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