Southern indian prawn curry

serves 4 

each serving is: 

3 ½Syns on Extra Easy 

3  ½ Syns on Original 

11 ½  Syns on Green 

preparation time: 15 minutes 

cooking time: 15-20 minutes 

Ingredients:

• 2 tbsp mild curry powder 
• 1 tsp turmeric 
• 4 garlic cloves, peeled and crushed 
• 4cm piece root ginger, peeled and finely grated 
• 2 tbsp ground cumin 
• 6 level tbsp tomato puree 
• 1 level tsp caster sugar 
• 2 level tsp tamarind paste
• 200m1 reduced fat coconut milk 
• 800g raw tiger prawns, peeled but with the tails left on 
• 400g cherry tomatoes
• salt and freshly ground black pepper 
• chopped fresh coriander and lime wedges, to garnish 

Method 

1. Place the curry powder, turmeric, garlic, ginger, cumin, tomato puree and sugar in a saucepan with 300ml of water and stir to mix well. 
2. Place the saucepan over a high heat and bring to a boil. 
3. Cover, reduce the heat and simmer gently for 8-10 minutes. 
4. Stir in the tamarind paste and coconut milk and bring back to the boil. 
5. Add the prawns and cherry tomatoes and cook for 6-7 minutes or until the prawns turn pink and are cooked through. 
6. Season well and serve immediately, garnished with chopped coriander and lime wedges to squeeze over. 

Green veg make a lovely accompaniment to the curry. 

You can use large chunks of salmon or any other firm fleshed fish instead of the prawns... 

Recipe come from All in One Extra easy  Slimming world book