Stir-fried spicy prawns with garlic, chilli and lemon
This delicious low calorie prawn dish is perfect for a quick and easy midweek meal. The key to this dish is not using any water as the tomatoes will provide the moisture and make a spiced tomato gravy to coat the prawns.
- groundnut oil
- 1 tsp ajwain (carom) seeds
- 1 heaped tsp coriander seedscrushed to a coarse powder
- 3 dried kashmiri chillies(any mild dried chilli would be good)
- 1 medium onionfinely chopped
- 5 cloves garlicchopped
- 2 large and very ripe tomatoeschopped
- 150g king prawnsshelled and deveined
- 2cm piece gingerfinely sliced
- a handful corianderfinely chopped
- 2 green chilliesslit lengthwise (optional)
- 1 tsp lemon juice
- to serve naan bread or brown rice(optional)
Nutrition: per serving
- kcal252low
- fat14g
- saturates1.2g
- carbs10g
- sugars8g
- fibre7.9g
- protein17.6g
- salt1.6g
Method
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.