Mild Prawn Curry

Ingredients

1 tbsp sunflower oil
1 large onion, finely chopped
2 cloves garlic, crushed
Half green chilli finely diced
1 red pepper, deseeded and finely diced
1 tbsp garam masala powder
1 x 400g tin of chopped tomatoes
260 ml water
50g/2 oz creamed coconut
1 tbsp tomato puree
1 tbsp mango chutney
450g raw King Prawns

Approx 300g rice

Method:

Heat the oil in a large saucepan. Fry the onion, garlic, chilli and red pepper for 5 minutes until almost soft.

Add the garam masala and coat the onion mixture. Add the tinned tomatoes, water, creamed coconut, tomato puree and mango chutney.

Bring up to the boil, cover with a lid, then simmer for 20 minutes. Add the prawns to the hot sauce with seasoning and stir over the heat until the prawns turn pink and are cooked through. 

Season with salt and pepper and serve with rice cooked according to the instrctructions on the packet.
 

Information:
Prep time: 8 minutes
Cook time: 10 minutes