*This recipe is gluten-free according to industry standards
Recipe by Maunika Gowardhan
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Ingredients
- groundnut oil
- ajwain (carom) seeds 1 tsp
- coriander seeds 1 heaped tsp, crushed to a coarse powder
- dried kashmiri chillies 3, (any mild dried chilli would be good)
- onion 1 medium, finely chopped
- garlic 5 cloves, chopped
- tomatoes 2 large and very ripe, chopped
- king prawns 150g, shelled and deveined
- ginger 2cm piece, finely sliced
- coriander a handful, finely chopped
- green chillies 2, slit lengthwise (optional)
- lemon juice 1 tsp
- naan bread or brown rice to serve, (optional)
Method
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Step 1
Heat 2 tbsp oil over a medium heat in a small wok or frying pan. Add the ajwain, coriander and dried chillies and fry for a few seconds. Add the onion and fry for 8-10 minutes, stirring until it begins to soften and change colour. Add the garlic and fry for a minute.
-
Step 2
Add the tomatoes and continue to cook for 4 minutes until they soften. Add the prawns and fry for 3 minutes. Add the ginger slivers, coriander, green chillies and lemon juice and season. Cook for a minute with the lid on then serve warm with naan.
Nutritional Information
- Kcals 252
- Fat 14g
- Saturates 1.2g
- Carbs 10g
- Sugars 8g
- Fibre 7.9g
- Protein 17.6g
- Salt 1.6g