
TOMATO AND PRAWN MASALA RECIPE
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 2
Ingredients:
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 2 cloves of garlic, minced
- 4cm piece of ginger, grated
- ½ teaspoon chilli flakes
- 1 teaspoon spinneysFOOD ground cumin
- 1 teaspoon spinneyFOOD ground coriander
- ½ teaspoon spinneyFOOD turmeric
- 1 teaspoon spinneysFOOD ground cinnamon
- 1 40g tin spinneysFOOD chopped tomatoes
- 100g 100g spinneysFOOD organic cherry tomatoes
- 1 tablespoon spinneysFOOD brown sugar
- 200g local prawns
- spinneysFOOD fresh coriander, as needed
Method:
- Heat the olive oil in a saucepan and fry the onion, garlic and ginger on medium to low heat for approximately 6-8 minutes, or until soft and fragrant
- Add the spices and cook for a further minute and then add the tinned tomatoes and cherry tomatoes. Simmer for approximately 8 minutes. Use a masher to lightly squash the cherry tomatoes
- After 5 minutes add the prawns and cook for another 5-8 minutes
- Serve hot, garnished with coriander
Notes: This dish can be made ahead of time, kept in the fridge for 3 days and reheated before eating.
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