Tomatoey prawn curry with carrot and cumin seed salad

A fairly short and sweet post tonight as I’m feeling somewhat fragile not to mention sleepy after a little Christmas soiree we had at ours last night. (Impressive amount of gluwein, mulled cider and winter pimms empties this morning, not to mention icing sugar and mince pie crumbs EVERYWHERE). I may just follow up with a little festive post after this one in fact.

I’m a big fan of seafood in a curry, this is a really straightforward quick and tasty prawn curry.

To make this for two you will need;

  • 200g raw king prawns
  • White onion
  • 2 garlic cloves
  • 1 red chili (seeds left in)
  • Chunk of ginger
  • 1 tsp caster sugar
  • 1 tsp mustard  seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp tumeric
  • 1 tbsp garam masala
  • 2 tsp malt vinegar
  • Tin of chopped tomatoes
  • Chopped fresh coriander

For the salad

  • Peeled and grated carrots
  • Lemon juice
  • Olive oil
  • Good shake of cumin seeds
  • Salt & pepper
  • Pinch of sugar

Heat some oil in a pan and fry the onion. Once softened add the grated ginger and crushed garlic. Cook for a few minutes then stir in the sugar and spices for 1 minute. Splash in the vinegar and tomatoes, season with a little salt then leave to simmer for 5-10 minutes.  Stir in the prawns , reduce heat and simmer for 7 or 8 minutes until the prawns are cooked. Sprinkle with fresh coriander to serve. Meanwhile make the salad by mixing the grated carrots with some olive oil and lemon juice, add the salt and pepper and sugar and a decent shake of cumin seeds. (In my usual style I have no actual measurements for the salad!) and Enjoy!

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