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- Heat the sunflower oil in a large pan over a medium-low heat. Add the cardamom, bay leaves, onion, green chillies and star anise and cook for 15-20 minutes.
- Add the ginger and cook for two minutes.
- Add the turmeric, coriander powder, chilli powder, cardamom powder, fennel powder and cinnamon along with the water, tomato purée, coconut milk and tinned tomatoes.
- Simmer over a medium heat for 20 minutes to reduce. Add the lemon juice, prawns and coriander and simmer for another 4-5 minutes until the prawns are pink and completely cooked.
Per serving: 560kcals, 38g fat (23.5g saturated), 19.3g carbs, 7g sugars, 38.2g protein, 5g fibre, 0.396g sodium
Dairy-freeDinnerFish & seafoodIndianDiabetic-friendlyCurrySpecial OccasionsHigh-proteinFamily mealsCuisinesFree-fromQuick and easyDinner partyComfort foodMake it Healthy
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