Ingredients
- 1 tablespoon olive oil
- 200g King Prawns
- 1 onion sliced
- ½ teaspoon dried chilli flakes
- 2 tablespoons fresh coriander, roughly chopped
- Salt and pepper to taste
- 2 cloves garlic crushed or grated
- 2 cm ginger finely grated
- 400 g passata (or tinned tomatoes)
- 1 teaspoon garam masala
- 200 ml coconut milk
- 2 teaspoons 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 rice or naans and sprinkled with the remaining coriander