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.
