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Ingredients
- 2 tbsp canola oil
- 2 shallots, thinly sliced
- ½ tsp curry powder
- ½ tsp ground cumin
- 3 cloves garlic, finely chopped
- 2/3 cup tomato sauce
- ½ tsp cayenne pepper
- 450g prawns, shelled and deveined
- cooked basmati rice or toasted nan, for serving
- fresh coriander leaves, for garnish
Directions
- In a 30cm nonstick frying pan, heat oil on medium. Add shallots, curry powder, cumin and ½ tsp black pepper. Cook for 3 minutes, stirring occasionally. Add garlic; cook for 1 minute, stirring. Add tomato sauce, cayenne pepper and ¼ tsp salt. Cook for 2 minutes or until thickened, stirring frequently.
- To frying pan, add prawns. Cook for 3 minutes or until prawns are just opaque, stirring occasionally. Serve with rice or nan and garnish with coriander.
EACH SERVING (Curry Only) About 960kJ, 17g protein, 17g carbohydrate, 8g fat (1g saturated), 1g fibre, 1155mg sodium.
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Saucy prawn curry
| | | | | | | Recipe Ingredients |
- 2 tbsp canola oil
- 2 shallots, thinly sliced
- ½ tsp curry powder
- ½ tsp ground cumin
- 3 cloves garlic, finely chopped
- 2/3 cup tomato sauce
- ½ tsp cayenne pepper
- 450g prawns, shelled and deveined
- cooked basmati rice or toasted nan, for serving
- fresh coriander leaves, for garnish
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Recipe Directions
- In a 30cm nonstick frying pan, heat oil on medium. Add shallots, curry powder, cumin and ½ tsp black pepper. Cook for 3 minutes, stirring occasionally. Add garlic; cook for 1 minute, stirring. Add tomato sauce, cayenne pepper and ¼ tsp salt. Cook for 2 minutes or until thickened, stirring frequently.
- To frying pan, add prawns. Cook for 3 minutes or until prawns are just opaque, stirring occasionally. Serve with rice or nan and garnish with coriander.
EACH SERVING (Curry Only) About 960kJ, 17g protein, 17g carbohydrate, 8g fat (1g saturated), 1g fibre, 1155mg sodium.
