Prawn madras

Name: Prawn madras
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 1 portion /recipes/basic-curry-sauce/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

Easy
April 2009

Easy
April 2009

Serves 4
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.

Dairy-free recipes

Nutrition: per serving

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

Nutrition: per serving

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

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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

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

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.
Add the prawns, sugar and lime juice, and simmer for 5 minutes or until the prawns are pink and cooked through.
Divide between plates along with steamed rice, sprinkle with fresh coriander leaves and serve with naan, if you like.

Method

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.
Add the prawns, sugar and lime juice, and simmer for 5 minutes or until the prawns are pink and cooked through.
Divide between plates along with steamed rice, sprinkle with fresh coriander leaves and serve with naan, if you like.

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