TAMARIND AND COCONUT PRAWN CURRY
Serves 4
Approx. 4 Syns per serving
250g basmati rice
2 onions, finely sliced
1 tsp. red chilli flakes (optional)
1 tsp. paprika
Half teaspoon turmeric
400ml can Blue Dragon Light Coconut Milk
1 tbsp. tamarind paste OR the juice of 1 lime
500g raw king prawns, peeled
Cook the rice, according to pack instructions.
Once drained and rinsed, cover the pan with a clean tea-towel and then place
the lid back on. This'll help to keep it hot and makes it extra fluffy.
Meanwhile, spray a large pan well with
Frylight and sauté the onions until cooked through.
Add the chilli flakes, if using, the paprika
and turmeric. Season with salt and pepper and cook for 1 minute.
Pour in the coconut milk and add the tamarind
paste.
Simmer for 5-6 minutes, until the sauce takes
on a rich, red colour.
Add the prawns, cover and cook for 4-5
minutes, until cooked through and hot.
Season to taste and serve, along with the basmati rice.
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