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King prawn curry

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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