One-pan prawn & tomato curry
By Barney Desmazery · bbcgoodfood.com
35 min
A quick one-pan curry of prawns simmered in a spiced tomato sauce, finished with fresh coriander.
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| prepChop onion, crush ginger and garlic, finely chop chilli, chop coriander | ||||||
| 30 ml sunflower oil | Heat oil, cook onion until golden, 8–10 min | Add ginger, garlic & chilli, cook 1–2 min | Stir in sugar & spices, cook 1 min | Add vinegar & tomatoes, simmer 5 min until thick | Stir in prawns, simmer 8–10 min until cooked | Stir in most coriander, scatter remainder & serve |
| 1 large onion, chopped | ||||||
| 1 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 | ||||||
| 400 g canned chopped tomato | ||||||
| 400 g raw king prawns | ||||||
| small bunch coriander, chopped (for stirring in) | ||||||
| small bunch coriander, chopped (for scattering) | ||||||
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