Prawn curry

Indian prawn curry Easy Food
Serves 4
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
300ml water
1½ tbsp tomato purée
½ x 400ml tinned coconut milk
½ x 400g tinned chopped tomatoes
1 lemon, juiced
1bunch of fresh coriander, chopped
600g prawns, shelled and deveined

  1. 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.
  2. Add the ginger and cook for two minutes.
  3. Add the turmeric, coriander powder, chilli powder, cardamom powder, fennel powder and cinnamon along with the water, tomato purée, coconut milk and tinned tomatoes.
  4. 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