Satisfying suppers: Quick prawn curry
Low-carb, low-fat and super quick to make; this curry comes without the side order of guilt. Prawns are an excellent source of protein and contain a high dose of heart-healthy Omega-3 fatty acids too.
2-3 tbsp vegetable oil
1 tsp mustard seeds
8-10 fresh curry leaves
3 fat garlic cloves, grated
2 large tomatoes, finely chopped
4 tbsp sun-dried tomato purée
½ tsp chilli powder
1 tsp garam masala
½ tsp turmeric
1 tsp ground coriander
½ tsp roasted ground cumin
500g raw king prawns, deveined
3 tbsp crème fraîche
1 Heat oil in a large non-stick pan. Add seeds and, once popping subsides, add curry leaves and garlic. Cook for 1 min.
2 Add tomatoes, tomato purée, spices and some salt and cook. Stir occasionally, until masala has released oil on the base of the pan.
3 Add the prawns, crème fraîche and a good splash of water and simmer until the prawns are cooked through, about 3-4 mins. Taste and adjust the seasoning, serve hot, straightaway.
Quick prawn curry from Anjum’s Quick & Easy Indian By Anjum Anand (Quadrille, £18.99; photography Lisa Linder).