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King Prawn Curry with Spanish Persimon® Kachumber

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

  1. First, make the Persimon® kachumber by mixing all the ingredients together. Cover and set aside for the flavours to mingle.
  2. 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.
  3. 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.
  4. 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 servingper 100g
Energy2678kj/641kcal351kj/84kcal
Fat33.8g4.4g
of which saturates19.9g2.6g
Carbohydrate48g6.2g
of which sugars19.8g2.6g
Fibre8.4g1.1g
Protein31.8g4.2g
Salt3g0.4g

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