Total Time
45mins
Prep 15 mins
Cook 30 mins

An easy curry using prawns. Gluten-free suitable but you need to check the spice blend and yogurt is also gluten-free

Ingredients Nutrition

Directions

  1. Place prawns in a bowl with garlic, ginger, spices, 2 teaspoons oil and some salt and pepper.
  2. Stir well to coat the prawns.Cover and marinate in the fridge for 15 minutes.
  3. Meanwhile, cook the rice according to packet instructions. Cover and keep warm.
  4. Heat 1 tablespoon oil in a frypan over medium-high heat.
  5. Add prawns and fry for 2-3 minutes until lightly golden. Keep stirred. Removethe prawns and set aside.
  6. Add the remaining 1 tablespoon oil to the pan, reduce the heat to medium, then add onion and cook, stirring, for 5 minutes until softened.
  7. Stir in the tomato. Cover and simmer over medium heat for 5 minutes until tomato is softened.
  8. Return prawns to the pan. Add the yoghurt and coriander, then warm through, stirring, for 1 minute.
  9. Season to taste, then serve with rice.