One-pan Prawn & Tomato Curry
This flavorful and aromatic prawn curry recipe is a true delight for your taste buds. Golden onions, fiery ginger, and pungent garlic blend harmoniously with a medley of spices to create a rich and fragrant sauce. Succulent king prawns are simmered in this vibrant curry until tender, absorbing all the delicious flavors. Serve this dish with fluffy basmati rice, cooling yogurt, sweet mango chutney, and a zesty Carrot & Cumin Salad for a complete and satisfying meal.
— Constant Cookbook
Ingredients
- 2 tbsp sunflower oil
- 1 large onion , chopped
- large piece ginger , crushed
- 4 garlic cloves , crushed
- ½ red chilli , finely chopped
- 1 tsp golden caster sugar
- 1 tsp black mustard seeds
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tbsp garam masala
- 2 tsp malt vinegar
- 400g can chopped tomatoes
- 400g raw king prawns
- small bunch coriander , chopped
- basmati rice , yogurt, mango chutney and Carrot & cumin salad, to serve
Instructions
- Heat the oil in a deep-sided frying pan and cook the onion for 8-10 mins until it starts to turn golden. Add the ginger, garlic and chilli and cook for 1-2 mins. Stir in the sugar and spices for 1 min, then splash in the vinegar and tomatoes. Season with salt and simmer for 5 mins, stirring, until the sauce thickens.
- Stir in the prawns, reduce the heat and cook for 8-10 mins until cooked through – if the sauce gets really thick, add a splash of water. Remove from the heat, stir though most of the coriander. Serve straight from the dish scattered with the remaining coriander and the rice, yogurt, chutney and salad in separate bowls.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 217 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 0.66 milligram of sodium
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