SW recipe: Goan prawn curry with rice and salsa



200g passata with onions and garlic

1 tsp cayenne pepper

1 tbsp paprika

1/2 tsp ground turmeric

4 garlic cloves, finely chopped

2 tsp finely grated fresh root ginger

2 tbsp coriander seeds

1 tbsp cumin seeds

100ml reduced-fat coconut milk

1 level tbsp tamarind paste

600g raw prawns, peeled and deveined with the tails left on (defrosted if frozen)

300g sugar snap peas

350g dried basmati rice, cooked according to packet instructions, to serve

A handful of fresh coriander, roughly chopped, to garnish

Lime wedges, to serve

For the salsa:

2 tomatoes, finely chopped

1/2 cucumber, finely chopped

1/2 red onion, finely chopped

Juice of 1 lime


1 Put the passata, cayenne pepper, paprika, turmeric, garlic and ginger in a bowl. Add 200m1 water and mix well.

2 Grind the coriander and cumin seeds using a pestle and mortar, then stir into the passata mixture. Transfer to a pan set over a high heat and bring to a simmer.

3 Reduce the heat to medium-low and cook for 10-12 minutes. Stir in the coconut milk and tamarind paste and return to a simmer. Add the prawns and sugar snap peas and cook for 6-7 minutes, stirring occasionally, until the prawns are cooked through and pink all over.

4 Meanwhile. mix together the salsa ingredients in a bowl. 5 Divide the curry and rice between 4 bowls, garnish the rice with coriander and serve with lime wedges for squeezing over.

Syns per serving: Extra Easy 1-1/2


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