3 tbsp sunflower oil
10 whole green cardamom pods
2 bay leaves
2 onions, sliced
2 green chillies, halved
1 star anise
20g fresh ginger, grated
1 tsp turmeric
2 tbsp coriander powder
1 tsp chilli powder
¼ tsp green cardamom powder
½ tsp fennel powder
¼ tsp cinnamon
1½ tbsp tomato purée
½ x 400ml tin of coconut milk
½ x 400g tin of chopped tomatoes
Juice of 1 lemon
Bunch of fresh coriander, chopped
600g prawns, shelled and deveined
- 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