This curry is full of aromatic spices, including turmeric, which may help prevent cancer. The prawns are a good low-fat source of protein.
PREPARATION TIME: 10 MINUTES COOKING TIME: 30 MINUTES SERVES 6
1tbsp sunflower oil
1 onion, finely chopped 1tsp ground coriander Vitsp ground cumin Vitsp paprika
Vitsp turmeric
2.5cm (1in) piece fresh ginger, peeled and grated
2 garlic cloves, crushed
1 x 400g can chopped tomatoes
1tbsp tamarind paste
450g (11b) raw shelled king prawns
1 green chilli, deseeded and finely chopped
3tbsp chopped fresh coriander, plus few sprigs to garnish
1 Heat the oil in a frying pan and cook the onion for 5 minutes, until almost soft. Add the spices and stir-fry for 30 seconds, or until you can smell the aroma of the spices. Stir in the ginger and garlic and fry for 30 seconds more.
2 Stir in the tomatoes and tamarind and season. Pour over 150ml (Vipt) water and simmer for 20 minutes.
3 Add the prawns, chilli and coriander to the pan and stir for 3 to 5 minutes until the prawns turn pink. Garnish with coriander sprigs and serve with naan bread or rice.
Per serving: 90cals, 2.5g fat, 0.3g saturated fat, 3g carbohydrate