A quick, bright and healthy prawn curry made entirely from ingredients from the freezer and your kitchen cupboards!
- 1 large brown onion
- splash light oil
- sea salt
- 2 large garlic cloves
- thumb sized piece ginger
- 1 red chilli
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 1 x 400g (14 oz) tin whole cherry tomatoes
- 250g (8 1/2 oz) frozen raw king prawns, defrosted
- large handful frozen petit pois
- 4 tsp tamarind paste
- fresh coriander (for serving)
- brown rice (for serving)
- Peel and thinly slice the onion. Heat a generous splash of oil in the bottom of a large saucepan or casserole dish over a medium high heat and fry the onion. with a pinch of salt for a few minutes until it has softened, started to colour, but not browned.
- Meanwhile, feel and grate the garlic cloves and ginger. Thinly slice the chilli – it is up to you if you want to leave the seeds in for more heat, I don’t. Add the aromatics to the onions and cook for another minute or two until soft and fragrant. Stir in the spices and cook for a minute more.
- Add the cherry tomatoes and their juices, along with 1/4 of the tin filled with cold water. Give everything a good stir, crushing the cherry tomatoes lightly with the back of a mixing spoon. Bring to the boil then reduce the heat to low, allowing the curry to simmer for 15 minutes until the sauce has thickened.
- Drain the prawns and add them to the curry along with the frozen peas. Stir occasionally until the prawns are cooked through, this should take 3-4 minutes.
- Remove from the heat, stir in the tamarind paste and season to taste with salt before serving with fresh coriander and brown rice.