A tangy seafood curry which is easy to make from Waitrose. If you like the curry base can be prepared in advance and reheated
Ingredients
- 1 tbsp vegetable oil
- 1 onion finely chopped
- 2 cloves garlic finely sliced
- 15 g ginger finely chopped
- 1 tsp nigella seeds
- 2 tsp garam masala
- 400 g can Essential Chopped Tomatoes
- 2 tbsp tamarind paste
- 150 g cooked Extra Large King Prawns
- 250 g pouch cooked basmati rice to serve
- 1/2 x 25g pack coriander leaves , to serve (optional)
Servings:
Instructions
- 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.
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