Tamarind prawn curry

This beautifully tangy seafood curry is a cinch to make. Prepare the curry base in advance, if you wish – simply cover and chill then reheat in a pan with the cooked prawns until piping hot.

Ingreadient

• 1 tbsp Essential Vegetable Oil
• 1 onion, finely chopped
• 2 clove/s garlic, finely sliced
• 15g ginger, finely chopped
• 1 tsp nigella seeds
• 2 tsp garam masala
• 400g can Essential Chopped Tomatoes
• 2 tbsp Cooks' Ingredients Tamarind Paste (1 tbsp = 15ml)
• 150g Waitrose cooked Extra Large King Prawns
• 250g pouch cooked basmati rice, to serve
• ½ x 25g pack coriander, leaves, to serve (optional)

Step by step

1. Heat the oil in a frying pan over a medium-high heat. Add the onion, garlic, ginger and a pinch of salt; fry for 6-8 minutes until soft.
2. Stir in the nigella seeds and garam masala; fry for 1 minute more. Add the tomatoes and simmer everything gently for 4-5 minutes.
3. Stir in the tamarind paste and cooked prawns, then heat for a final 2 minutes. Meanwhile, heat the rice according to pack instructions. Serve with the curry and coriander leaves, if liked.