One-pan prawn & tomato curry

• sunflower oil↗2 tbsp tbsp
• large onion↗1

  chopped

• large piece ginger↗

  crushed

• garlic cloves↗4

  crushed

• ½ red chilli

  finely chopped

• golden caster sugar↗1 tsp tsp
• black mustard↗1 tsp tsp

  seeds

• ground cumin↗1 tsp tsp
• ground coriander↗1 tsp tsp
• turmeric↗1 tsp tsp
• garam masala↗1 tbsp tbsp
• malt vinegar2 tsp tsp
• can chopped tomato400g g
• raw king prawns↗400g g
• small bunch coriander

  chopped

• basmati rice↗

  yogurt, mango chutney and Carrot & cumin salad, to serve

Step-by-step instructions

1. 1

   Heat the oil in a deep-sided frying pan and cook the onion for 8-10 mins until it starts to turn golden. Add the ginger, garlic and chilli and cook for 1-2 mins. Stir in the sugar and spices for 1 min, then splash in the vinegar and tomatoes. Season with salt and simmer for 5 mins, stirring, until the sauce thickens.

2. 2

   Stir in the prawns, reduce the heat and cook for 8-10 mins until cooked through – if the sauce gets really thick, add a splash of water. Remove from the heat, stir though most of the coriander. Serve straight from the dish scattered with the remaining coriander and the rice, yogurt, chutney and salad in separate bowls.