5 Minutes Prep Time

15 Minutes Cook Time

Serves: 2 


  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 red chilli, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp grated ginger
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 400g can cherry tomatoes
  • 1-2 tbsp tamarind paste
  • 250g raw prawns

Heat the oil in a frying pan over a medium heat and cook the onion for 5-8 mins until light golden. Stir in the chilli, garlic and ginger, and fry for another minute before adding the spices. Add the cherry tomatoes, swirl the can out with a splash of water and stir that into the pan as well. Simmer for 5 mins until the tomatoes burst and the sauce thickens. Stir in the tamarind and prawns, and simmer for 2-3 mins until the prawns are cooked. Serve with rice or a baked potato.

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