Ingredients
- 1 tbsp olive oil
- 200g King Prawns
- 1 onion sliced
- ½ tsp dried chilli flakes
- 2 tbsp fresh coriander, roughly chopped
- Salt and pepper to taste
- 2 cloves garlic crushed or grated
- 2 cm ginger finely grated
- 400g passata (or tinned tomatoes)
- 1 tsp garam masala and cumin
- 200 ml coconut milk
- 2 tsp tandoori masala
Instructions
-
Put the oil in a wide, deep pan and add the sliced onion. Cook the onion on a low heat with the lid on for about 5 minutes until softened but not brown.
- Meanwhile crush the garlic and grate the ginger. When the onions are ready, add the spices, chilli flakes, garlic and ginger. Fry for 1 minute with the lid off, stirring frequently.
- Tip in the passata (or tinned tomatoes) and half the coriander. Season with salt and pepper and bring to the boil, then turn down low and simmer with the lid off for 10 minutes.
- After 10 minutes add the garam masala, the coconut milk and the prawns. Cook for a couple of minutes until the prawns are hot and the sauce is bubbling gently.
- Serve with cardamom rice or naans and sprinkled with the remaining coriander