Gluten free and low in calories, this spicy prawn curry is ready in 30 minutes.
1 tablespoon peanut oil
1 brown onion, finely chopped
3 teaspoons fresh ginger, finely shredded
2 garlic cloves, finely chopped
1 long fresh green chilli, deseeded, finely chopped
1 teaspoon ground coriander
1/4 teaspoon turmeric
250ml (1 cup) tomato passata
125ml (1/2 cup) water
20 green prawns, peeled, deveined, tails intact
1 tablespoon creme fraiche (see Notes)
2 tablespoons fresh coriander, chopped
25g (1/4 cup) flaked natural almonds, toasted
Fresh coriander sprigs, to serve
Basmati rice, steamed, to serve
1) Heat the oil in a large saucepan over medium-low heat. Add onion, ginger, garlic and chilli. Cook, stirring often, for 7 minutes or until softened.
2) Stir ground coriander and turmeric into onion mixture. Add passata and water. Reduce heat to low. Simmer for 15 minutes to allow the flavours to develop. Add prawns and creme fraiche. Cook for 5 minutes or until prawns are cooked through. Stir in chopped coriander. Season with black pepper. Top with almonds and coriander sprigs. Serve with steamed rice.
Notes: For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
Photography by Al Richardson