Prawn & Tomato Curry

Prawn & Tomato Curry

No Count recipe

Serves 4

1 med onion, chopped

300g courgettes, cut into batons

450g cooked tiger prawns

3 cloves garlic, crushed

5 tbsp fresh chopped coriander

1 tsp chilli powder

1 fresh green chilli, chopped

½ tsp ground turmeric

1½ tsp ground cumin

200g tin chopped tomatoes

2 tbsp grated root ginger

1 tbsp lemon juice

frylight spray oil

Spray a large pan with frylight and add the onion & garlic.  Fry gently for 3-4 mins.  Add the courgettes, chilli powder, cumin, ginger, lemon juice, green chilli, turmeric and tomatoes & mix well.  Cover pan and cook over medium heat for 8-10 mins.  Remove lid and add the prawns.

Increase the heat to high and cook for 5 mins until the sauce thickens and then add the coriander & stir in.

Serve with basmati rice.