Prawn & Tomato Masala

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Make the onion paste. Add the quartered onion, garlic cloves and grated ginger to a blender or food processor. Blend into a smooth paste, adding a small splash of water if needed.

Step 2

2. Cook the paste. Heat the olive oil in a large frying pan or saucepan over medium heat. Add the paste and cook for 6–8 minutes, stirring regularly, until softened. If it starts sticking, add a splash of water rather than extra oil.

Step 3

3. Add the spices. Stir in the garam masala, cumin, ground coriander, chilli powder, smoked paprika, turmeric and tandoori masala. Cook for 30–60 seconds, stirring constantly to prevent burning.

Step 4

4. Make the tomato sauce. Add the chopped tomatoes and tomato purée. Stir well and bring to a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens slightly.

Step 5

5. Cook the rice. Meanwhile, cook the rice according to the packet instructions. Drain if necessary.

Step 6

6. Cook the prawns. Add the raw king prawns to the sauce and stir gently. Simmer for approximately 4–5 minutes, or until the prawns are pink, opaque and cooked through. Larger prawns may take a little longer; avoid overcooking them.

Step 7

7. Add the yoghurt. Reduce the heat to low or remove the pan from the heat. Mix a spoonful of the hot sauce into the Greek yoghurt, then gradually stir the yoghurt mixture into the curry. This helps prevent the yoghurt from splitting. Do not boil the sauce after adding it.

Step 8

8. Finish the curry. Stir in the lemon juice and chopped fresh coriander. Taste and adjust the salt, pepper and chilli as needed.

Step 9

9. Serve. Divide the rice and prawn curry between two plates.