Madras prawn curry with tomato
Plump prawns in a rich, medium hot tomato sauce that comes together in 25 minutes.
- Time25 min
- LevelEasy
- Costabout £2.13 a head
Ingredients
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Method
- 1
Spray a deep frying pan and fry the onion over a medium heat for 6 minutes until soft and golden.
6 min - 2
Add the garlic, ginger, cumin, ground coriander, turmeric, chilli powder and mustard seeds. Stir for 1 minute until fragrant.
- 3
Pour in the tomatoes and water. Simmer for 10 minutes until thick and glossy.
10 min - 4
Add the prawns and cook for 4 minutes until they turn pink and curl. Do not cook them longer or they go rubbery.
4 min - 5
Stir in the lemon juice, scatter over the coriander and serve with boiled basmati rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.