King prawn curry

A tasty curry devised by nutritionist Azmina Govindji

• Preparation: 10 mins
• Cooking: 25 mins
• Serves: 4

What you need:

• 1 tbs rapeseed oil
• 1 Schwartz Cardamom Pod
• 2 large onions, sliced lengthways
• 1/2 tsp Schwartz Ground Ginger
• 1 tsp Schwartz Garlic Granules
• 1/2 tsp Schwartz Turmeric
• 1-2 tsp Schwartz Mild Chilli Powder
• 4 tsp Schwartz Coriander Leaf
• 3 tomatoes, cut into chunks
• 1 tsp Schwartz Ground Cumin
• 450g (1lb) fresh King prawns, defrosted if frozen
• 4 tbs low fat natural yoghurt
• 1/2 tsp Schwartz Garam Masala

What you do:

1. Heat the oil and add the Cardamom and onions. Sauté for3-4 minutes.
2. Stir in the Ginger, Garlic Granules, Turmeric, Chilli Powder and 3 tsp of the Coriander Leaf. Add a little hot water, stir in the tomatoes and Cumin. Cover and cook over a low heat for 5-8 minutes, until the onions are brown.
3. Add the prawns and stir fry for 4-5 minutes.
4. Remove from the heat. Stir in the yoghurt and GaramMasala and serve immediately, sprinkled with the remaining Coriander Leaf.

Cook's tip:

Serving suggestion per serving: 150g steamed basmati rice with whole cloves, star anise, cinnamon sticks and whole black pepper. Add lemon juice to keep the rice grains separate.

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