Enjoy this warming, aromatic prawn curry with a chopped Indian salad of Persimon®, cucumber, avocado, coriander and green chilli.
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves 2
Ingredients
- 30g butter
- 1 large onion, chopped
- 1tsp chopped fresh green chilli
- 2 garlic cloves, crushed
- 1tsp ground cumin
- 2tsp ground coriander
- 1tsp ground turmeric
- 1tsp black mustard seeds
- 400ml reduced fat coconut milk
- 300g cooked, peeled king prawns, thawed if frozen
- 1tbsp chopped fresh coriander, plus sprigs to garnish
- Basmati rice, to serve
Persimon Kachumber:
- 1 Spanish Persimon®, finely chopped
- ¼ cucumber, finely chopped
- 1 small ripe avocado, halved, peeled, pitted and chopped
- 1 green chilli, deseeded and finely chopped
- 2tbsp chopped fresh coriander
- 1tbsp lime juice
- Salt and freshly ground black pepper
Method
- First, make the Persimon® kachumber by mixing all the ingredients together. Cover and set aside for the flavours to mingle.
- Heat the butter in a large frying pan or wok. Add the onion, chilli and garlic and cook gently for 3-4 minutes until soft and golden.
- Stir in the ground cumin, coriander, turmeric and mustard seeds and cook for a few seconds, then add the coconut milk and 3tbsp water. Heat until simmering, then cook over a gentle heat for 10 minutes.
- Tip in the prawns and cook for 2-3 more minutes. Season and serve with basmati rice, garnished with coriander sprigs, with the kachumber on the side.
Cook’s tip: For a quick chicken curry, use 300g cooked chicken chunks instead of the prawns.
Nutritional values | per 764g serving | per 100g |
Energy | 2678kj/641kcal | 351kj/84kcal |
Fat | 33.8g | 4.4g |
of which saturates | 19.9g | 2.6g |
Carbohydrate | 48g | 6.2g |
of which sugars | 19.8g | 2.6g |
Fibre | 8.4g | 1.1g |
Protein | 31.8g | 4.2g |
Salt | 3g | 0.4g |