Nicky Dear Health Coach

In our family we love meals we can share, with great inflammatory spices like turmeric this is a firm family favourite!

500g King Prawns (without shells)
3 Shallots or 2 small brown onions- finely chopped
2-3 Garlic cloves- finely chopped
1 Piece of ginger (small) grated
1 Tablespoon Curry powder (I use mild)
250g Tomato passata
300 ml Coconut milk
3 Tablespoons of Vegetable oil
Salt to taste
1 Cup Water
4 Green chilli Cut thin slices

3 Tablespoons Mango Chutney

Spices
1 Teaspoon Mustard seeds
1 Teaspoon Cumin seeds
1 Teaspoon Turmeric
1 Teaspoon Chilli powder
1 Teaspoon Garam masala
1 Teaspoon Coriander powder

-First, heat the pan to medium heat -Heat Vegetable oil in the pan and add the Mustard seeds, Cumin seeds, and Curry Powder.

-Once the spices start to pop, add the chopped onions and cook until soft

-Follow with the garlic and ginger and stir it well until the onions are slightly brown.
-Next, add the tomato passata and cook until the tomato is reduced and oil separates.

-Then add the rest of the spices, turmeric, chilli powder, coriander powder, and garam masala and stir for few seconds
-Now pour in the water and coconut milk and cook for a few seconds until the sauce is thick and creamy.

-Add the Mango Chutney and Salt to taste.
-Add prawns and cook for another 3-4 minutes or until the prawns are cooked through.

Serve with rice and top with fresh coriander and a slice of lime for that added zing! If you are avoiding refined sugar you can omit the Mango chutney , add some fresh Mango and use a little honey