Prawn jalfrezi

• rapeseed oil↗2 tsp tsp
• medium onions↗2

  chopped

• piece ginger↗thumb-sized

  finely chopped

• garlic cloves↗2

  chopped

• ground coriander↗1 tsp tsp
• ground turmeric↗½ tsp tsp
• ground cumin↗½ tsp tsp
• chilli flakes↗¼ tsp tsp

  (or less if you don't like it too spicy)

• can chopped tomato400g g
• clear honey
• large green pepper↗1

  halved, deseeded and chopped

• small bunch coriander

  stalks and leaves separated, chopped

• king prawns↗140g g
• pouch cooked brown rice250g g
• minty yogurt↗

  or chutney, to serve (optional)

Step-by-step instructions

1. 1

   Heat the oil in a non-stick pan and fry the onions, ginger and garlic for 8-10 mins, stirring frequently, until softened and starting to colour. Add the spices and chilli flakes, stir briefly, then pour in the tomatoes with half a can of water and the honey. Blitz everything in the pan with a hand blender until almost smooth (or use a food processor). Stir in the pepper and coriander stalks, cover the pan and leave to simmer for 10 mins. (The mixture will be very thick and splutter a little, so stir frequently.)

2. 2

   Stir in the prawns and scatter over the coriander leaves. Heat the rice following pack instructions. Serve both with a minty yogurt or chutney, if you like.