Goan prawn curry
Calorie controlled cooking spray
1 large, grated
1½ inch slice(s), peeled and grated
3 clove(s), finely chopped
Chilli, Green or Red
1 individual, deseeded and finely chopped
1 tablespoons, mild
3 g, split
2 large, deseeded and chopped
Reduced Fat Coconut Milk, Canned (7.7% Fat)
Fish stock cube
1 cube(s), 100ml stock
Sugar Snap Peas
King Prawns, Raw
400 g, peeled
Lime Juice, Fresh
2 tablespoons, chopped
- Heat a lidded saucepan over a medium heat, spray with the cooking spray and add the onion. Stir, cover, and cook for 8 minutes until softened. Stir the onion occasionally.
- Add the ginger, garlic and chilli to the pan and cook, stirring, for 1 more minute, then add the turmeric, curry powder, cardamom, tomatoes, coconut milk and stock. Bring to the boil, then reduce the heat and simmer, part- covered, for 8 minutes until reduced and starting to thicken.
- Stir in the sugar snap peas, prawns and lime juice and cook for about 3–4 minutes until the prawns are pink and cooked through. Season and add the sugar then stir in half the coriander. Sprinkle over the rest of the coriander just before serving.