Goan prawn curry

Goan prawn curry

Serves 4

Syns per serving: 1 1/2

200 g passata with onion and garlic

1 tsp cayenne pepper

1 tbsp paprika

1/2 tsp turmeric

4 garlic cloves, finely chopped

2 tsp finely grated fresh ginger

2 tbsp coriander seeds

1 tbsp cumin seeds

350 g dried basmati rice

100 ml reduced-fat coconut milk

1 level tbsp tamarind paste

500 g raw prawns

300 g sugar snap peas

roughly chopped fresh coriander leaves, to garnish

lime wedges, to serve

For the salad

2 tomatoes, diced

1/2 cucumber, diced

1/2 red onion, diced

juice of 1 lime

Put the passata, cayenne pepper, paprika, turmeric, garlic and ginger in a pan. Add 200 ml water. Grind the coriander and cumin seeds using a pestle and mortar, add to the pan and bring to a simmer.

Reduce the heat to medium-low and cook for 10-12 min. Cook the rice according to the packet instructions and drain. 

Stir the coconut milk and tamarind into the passata and return to a simmer. Add the prawns and sugar snap peas and cook for 6-7 min, until the prawn are cooked.

Mix together the salad ingredients. Divide the curry and rice between 4 bowls, and garnish with coriander. Serve with lime wedges and salad.

This can be made with fish, just add 500 g skinless and boneless firm white fish, cut into large chunks, in place of the prawn.