“Enjoy this warming, aromatic prawn curry with a chopped Indian salad”
1 large onion, chopped
1tsp chopped fresh green chilli
2 garlic cloves, crushed
1tsp ground cumin
2tsp ground coriander
1tsp ground turmeric
1tsp black mustard seeds
400ml reduced fat coconut milk
300g cooked, peeled king prawns, thawed if frozen
1tbsp chopped fresh coriander, plus sprigs to garnish
Basmati rice, to serve
1 Spanish Persimon®, finely chopped
¼ cucumber, finely chopped
1 small ripe avocado, halved, peeled, pitted and chopped
1 green chilli, deseeded and finely chopped
2tbsp chopped fresh coriander
1tbsp lime juice
Salt and freshly ground black pepper
First, make the Persimon® kachumber by mixing all the ingredients together. Cover and set aside for the flavours to mingle.
Heat the butter in a large frying pan or wok. Add the onion, chilli and garlic and cook gently for 3-4 minutes until soft and golden. Stir in the ground cumin, coriander, turmeric and mustard seeds and cook for a few seconds, then add the coconut milk and 3tbsp water. Heat until simmering, then cook over a gentle heat for 10 minutes.
Tip in the prawns and cook for 2-3 more minutes. Season and serve with basmati rice, garnished with coriander sprigs, with the kachumber on the side.