It’s amazing what you can attain with simply an easy tin of tomatoes! Gone are the days when it didn’t go much even more than a side to a complete English – now you can blend it through as a primary active ingredient to a spectacular curry meal
This prawn and coconut curry in specific is tasty therefore simple to make with one tin of tomatoes and one tin of coconut milk as your base. The addition of warming fresh ginger and chilli truly includes heat and depth to this meal, too.
If you ‘d like to include some additional veg then spinach and green beans both work well in her, too. Spinach leaves can be stirred into the curry with the prawns and permitted to wilt and green beans can be included a number of minutes before the prawns are contributed to guarantee they tenderise a little. Take pleasure in!
Prawn & & coconut curry
Serves 4
Active ingredients
- 1 tablespoon sunflower or grease
- 1 big red onion, sliced
- Thumb-sized piece (about 25g) of fresh root ginger, carefully sliced or grated
- 2 big garlic cloves, carefully sliced or grated
- 1 red chilli, sliced (leave out if you choose a moderate curry)
- 4 tablespoon balti spice paste (gluten-free, if needed)
- 1 × 400g tin sliced tomatoes
- 1 × 400ml tin coconut milk
- 300g raw prawns (shrimp), cleaned up and deveined
To serve
- Handful of torn coriander leaves
- 1 lime, cut into wedges
- Plain prepared rice or naan bread (optional)
- Poppadoms (optional)
- Your option of raita or chutneys
1. Sprinkle the oil into a big fry pan or pan and heat over a medium-low heat. Include the onion with a pinch of salt and fry for 6– 8 minutes up until soft.
2. Stir in the ginger, garlic and chilli and cook for 1– 2 minutes to soften somewhat, making sure the garlic does not burn.
3. Mix in the balti spice paste with a splash of water (I generally discover 1 tablespoon suffices) and cook for 2– 3 minutes to let loose the flavour.
4. Gather the tinned tomatoes and coconut milk and simmer carefully for 8– 10 minutes to thicken a little. (Meanwhile, this is a great minute to begin preparing your rice.)
5. Scatter in the prawns and carefully stir them into the sauce. Prepare the prawns for 3– 4 minutes just till pink and simply prepared. You actually do not wish to overcook them due to the fact that the happiness of prawns remains in their company however bouncy texture.
6. Spread over the torn coriander and an intense capture of lime. Serve the curry with your option of plain rice or naan bread, poppadoms and any raita or chutneys on the side.
The Tinned Tomatoes Cookbook: 100 daily dishes utilizing the most flexible component in your cooking area by Samuel Goldsmith (Murdoch Books, ₤ 18.99). Photography by Mowie Kay
Story Saved
You can discover this story inMy Bookmarks.Or by browsing to the user icon in the leading.