Prawn and Tomato Curry

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Ingredients

1 medium-sized onion, chopped 14 oz (425 g) tin of tomatoes 1 clove garlic, chopped 2 tbs fresh coriander, chopped 3 tbs frozen peas 1/2 vegetable stock cube 1 tsp ground cumin 1 tsp ground coriander a good squeeze of tomato paste from a tube salt 1 tsp Garam Masala 2 tbs curry powder 1 red chilli, deseeded and chopped 12 oz (375 g) prawns, shelled and cooked (if using frozen, defrost in the fridge all day)
 

 

 1/4 pt (150 ml) single cream 

 

 

directions

  • 1Put the onion, tomatoes with their juice, garlic, half of the fresh coriander, frozen peas, and crumbled stock cube in a pan. Let them simmer for about 5 minutes.
  • 2Make a paste with the cumin, ground coriander, tomato paste, salt, and a little water. Add the Garam Masala, curry powder, and chilli. Add this mixture to the tomato sauce, and simmer for about 5 minutes.
  • 3Add the prawns, and let them simmer in the sauce for a further 3 minutes – no longer or they will go leathery. Then turn off the heat, stir in the cream, sprinkle with the rest of the fresh coriander, and serve at once with plain boiled rice. To make this a more substantial dish, add a tin of sweetcorn in unsweetened water to the tomato sauce.
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