TOMATO AND PRAWN MASALA RECIPE

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:

1. 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
2. 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
3. After 5 minutes add the prawns and cook for another 5-8 minutes
4. 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.

 

Recipe from Spinneys