August 3, 2015

This spicy, healthy and simple curry is actually based on my sister Bec’s recipe (she’s an amazing cook and kitchen gopher!) and one I did for Homestyle a wee while back. It’s an absolute favourite of ours on Sunday nights when we feel like a comforting, yet healthy meal after a weekend of indulgence.  It’s cooked in one-pan and you can swap the prawns for meaty fish or chicken to vary it.

Styling: Amber Armitage
Photography: Manja Wachsmuth
Featured: Homestyle Magazine

Serves 4

2 tbsp sunflower oil
1 large onion, chopped
1 large piece ginger, crushed
5 garlic cloves, crushed
1 small red chilli, finely chopped
1 tsp brown sugar
1 tsp each black mustard seeds, ground cumin, ground coriander, turmeric
1 tbsp garam masala
2 tsp malt vinegar
400g can chopped tomatoes
450g raw king prawns (if frozen, then thaw and pat dry or they’ll make the curry watery)
Salt and freshly ground pepper

Coriander yoghurt

150g thick Greek yoghurt
1 lemon, juice only
1 large bunch coriander plus extra for sprinkling
Salt and freshly ground pepper

Mix all ingredients together and serve

For the curry, heat the oil in a deep-sided frying pan and cook the onion for 8-10 minutes. Add the ginger, garlic and chilli and cook for 1-2 minutes. Stir in the sugar and spices for 1 minute, then splash in the vinegar and tomatoes. Season with salt and simmer for 5 minutes, stirring, until the sauce thickens.

Stir in the prawns, reduce the heat and cook for 8-10 minutes until cooked through. Remove from the heat; stir though most of the coriander. Serve straight from the dish scattered with the remaining coriander.

Service in bowls with rice, extra coriander yogurt and a dollop of chutney

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