One Pot Prawn Curry

We fancied a curry this week....we planned to have one as a last treat on Saturday night when we got back from hols but it just got too late to start messing about phoning and collecting (or worse still waiting for delivery....)

I was googling curries a while back, I found this and was planning to do it soon anyway so I decided to bump it up to this week to satisfy our curry craving (the original recipe is here) .....I have to tell you this is fabulous....hubby is raving about it. Cooked using the ingredients listed it comes out of the recipe builder at 4sp....but I slimmed mine down by using frylight instead of the oil and it comes out at 1sp and does four servings. Because there is only me and hubby at home, whenever I find a recipe I make a decision as to whether to scale it down for two or to make up the full recipe and freeze portions. I made the whole thing and decided that we would have the other two portions with some chicken next week.

That whole plate in the picture was 2sp served with cauli rice and onion/mint/lemon salsa.

Ingredients

2  tablespoons Sunflower Oil
1 large Onion, chopped

1 inch slice Root Ginger, grated

4 cloves Garlic, crushed 

¹⁄₂ individual Red Chilli, finely chopped 
1 teaspoon Golden Caster Sugar (I used white Caster Sugar)
1 teaspoon Black Mustard Seeds (if you can't get Black use yellow)
1 teaspoon Ground Cumin
1 teaspoon Dried Coriander
1 teaspoon Turmeric 
1 tablespoon Garam Masala 
2 teaspoons Malt Vinegar (I used Cider Vinegar)
1 can Tinned Tomatoes
400g King Prawns, Raw

2 tablespoon Fresh Coriander, chopped, for garnish

Method

Heat the oil in a deep-sided frying pan and cook the onion for 8-10 mins until it starts to turn golden. Add the ginger, garlic and chilli and cook for 1-2 mins.

Stir in the sugar and spices for 1 min, then splash in the vinegar and tomatoes. Season with salt and simmer for 5 mins, stirring, until the sauce thickens.

Stir in the prawns, reduce the heat and cook for 8-10 mins until cooked through – if the sauce gets really thick, add a splash of water. Remove from the heat, stir though most of the coriander.

 

Serve with your chosen accompaniment (adding points if needed) and sprinkle the rest of the coriander over

Lets stay strong guys
Sue
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