Coconut Prawn Curry
Heat the oil in a non-stick wok or frying pan, add the onion and cook over a low–medium heat until softened and lightly coloured. Add the mustard seeds, chilli, turmeric, cumin and ground coriander and stir for about a minute until the spices are warmed and becoming fragrant.
Tip the tomatoes and any juices into the pan and simmer for a couple of minutes then stir in the tamarind paste and 6 tablespoons water. Bring to the boil then reduce the heat and simmer for 5 minutes.
Add the prawns and coconut milk and simmer for 5 minutes. Season to taste. Divide between two warmed bowls and sprinkle with the chopped coriander. Serve with rice.
Nutrition Per Serving
8.3g of which 3.9g saturated