Goan Prawn Curry
SERVES 4 ~ Prep time 15 mins ~ Cook time 25 mins ~ SmartPoints 4 per serving
Calorie controlled cooking spray
1 large onion, grated
4cm piece fresh ginger, peeled and grated
3 garlic cloves, chopped
1 green chilli, deseeded and finely chopped
2 tomatoes, deseeded and chopped
1 tsp ground turmeric
1 tbsp curry powder
3 cardamom pods, split
150ml reduced-fat coconut milk
100ml fish stock
100g sugar snap peas
400g raw peeled king prawns
Juice of 1 lime
½ tsp caster sugar
2 tbsp chopped fresh coriander
Heat a large pan over a medium heat, mist with cooking spray and add the onion. Cover and cook, for 8 mins, until softened.
Add the ginger, garlic and chilli to the pan and cook for 1 min. Add the tomatoes, spices, coconut milk and stock. Bring to the boil, reduce the heat and simmer, part-covered, for 8 mins, until reduced and starting to thicken.
Stir in the sugar snap peas, prawns and lime juice and cook for 3-4 mins, until the prawns are cooked through. Season with salt and freshly ground black pepper, then add the sugar and half the coriander.
Serve garnished with the remaining coriander.