Tamarind prawn curry

• vegetable oil↗1tbsp tbsp
• onion↗1

  chopped

• red chilli↗1

  finely chopped

• garlic cloves↗

  crushed

• ginger↗1tbsp tbsp
• turmeric↗1tsp tsp
• cumin seeds↗1tsp tsp
• ground coriander↗1tsp tsp
• cherry tomatoes↗400g g
• tamarind paste1tbsp tbsp

  (see tip, below)

• raw king prawns↗250g g
• cooked basmati rice↗250g g
• coriander leaves↗Handful of

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a frying pan over a medium heat and cook the onion for 5-8 mins until light golden. Stir in the chilli, garlic and ginger, and fry for another minute before adding the spices. Tip in the cherry tomatoes, swirl the can out with a splash of water and stir that into the pan as well.

2. 2

   Simmer for 5 mins until the tomatoes burst and the sauce thickens. Stir in the tamarind and prawns, and simmer for 2-3 mins until the prawns are cooked. Serve the curry on top of the rice, with the coriander scattered over.