Prawn madras

  • Portion size: Serves 4
  • Takes 5 min to make and 15 min to cook, plus defrosting
  • Difficulty: easy

A rich tomato-based, medium-spiced curry, which is delicious served with naan bread and steamed rice.

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Ingredients

  • 1 portion basic curry sauce mix
  • 400g can chopped tomatoes
  • ½ tsp cayenne pepper
  • 1 tsp garam masala
  • 400g large, raw peeled prawns
  • 1 tsp caster sugar
  • Juice of ½ lime
  • Small bunch of fresh coriander leaves
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Method

  1. Defrost the curry sauce overnight in the fridge. Pour into a large pan and bring to a simmer. Stir in the chopped tomatoes, cayenne pepper and garam masala. Simmer for 5-8 minutes until thickened.
  2. Add the prawns, sugar and lime juice, and simmer for 5 minutes or until the prawns are pink and cooked through.
  3. Divide between plates along with steamed rice, sprinkle with fresh coriander leaves and serve with naan, if you like.
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Nutrition

  • 178kcals Calories
  • 7g (1.2 saturated) Fat
  • 20.6g Protein
  • 10.1g (7.2g sugar) Carbs
  • 1.9g Salt
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