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

Test kitchen approved

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

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.