Keralan King Prawn Curry

Prawn safety: Cook until the prawns are opaque throughout; avoid leaving them simmering for too long, as they can become rubbery.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add the diced onion, garlic, grated ginger and tomato purée to a blender with a splash of water. Blend until a smooth paste forms.

Step 2

Lightly spray a large frying pan or saucepan with low-calorie cooking spray. Add the paste and fry over medium heat for 4–5 minutes, stirring regularly until softened and fragrant.

Step 3

Add the diced red pepper, curry powder, turmeric, garam masala and smoked paprika. Stir and cook for 1 minute.

Step 4

Add the chopped tomatoes, light coconut milk, tamarind sauce and honey. Stir thoroughly and bring to a gentle simmer.

Step 5

Simmer for 8–10 minutes, stirring occasionally, until the sauce begins to thicken. Taste and add a little more tamarind sauce if needed, depending on its sweetness and acidity.

Step 6

Add the raw king prawns and simmer for approximately 3–5 minutes, stirring gently, until they are opaque and cooked through. Avoid overcooking them.

Step 7

Stir in the spinach and fresh coriander until the spinach wilts. Taste and adjust the seasoning if needed.

Step 8

Meanwhile, rinse the basmati rice and cook according to the packet instructions. Drain if necessary and fluff with a fork.

Step 9

Divide the rice and curry equally between three bowls and serve immediately.