Prawn madras
  • Serves icon Serves 4
  • Time icon Takes 5 min to make and 15 min to cook, plus defrosting

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

Nutrition: per serving

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

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

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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