Spicy tomato, coconut & prawn curry

Name: Spicy tomato, coconut & prawn curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 tbsp coconut or vegetable oil; 1 onion, finely chopped or coarsely grated; 3 garlic cloves; 5 cm piece ginger, peeled; 1 tsp garam masala; ½ tsp hot chilli powder; ½ tsp ground coriander; 250 g tomatoes; 160 ml coconut cream; 2 tsp tamarind paste; 180 g essential raw king prawns; 2 tbsp desiccated coconut; Cooked brown basmati rice, to serve

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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Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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1 tbsp coconut or vegetable oil
1 onion, finely chopped or coarsely grated
3 garlic cloves
5 cm piece ginger, peeled
1 tsp garam masala
½ tsp hot chilli powder
½ tsp ground coriander
250g tomatoes
160ml coconut cream
2 tsp tamarind paste
180g essential raw king prawns
2 tbsp desiccated coconut
Cooked brown basmati rice, to serve

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.