Tamarind Prawn Curry

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 red chilli, finely chopped
• Garlic cloves, crushed
• 1 tbsp ginger
• 1 tsp turmeric
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 400g cherry tomatoes
• 1 tbsp tamarind paste
• 250g raw king prawns
• 250g cooked basmati rice
• Handful of coriander leaves, to serve
  

Directions

1. 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. Tip in the cherry tomatoes, swirl the can out with a splash of water and stir that into the pan as well.
2. 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 the curry on top of the rice, with the coriander scattered over.