PER SERVING | 291cals | PROTEIN 27g | CARBS 14g | FAT 13g | FIBRE 4g
Adrian’s prawn and egg curry
SERVES 2 | PREP 10 mins | COOK 25 mins
This recipe comes from Adrian, one of the brilliant volunteers in our Channel 4 series ‘Lose a Stone in 21 Days’. This is a favourite in his family, who like their curries really spicy, so we’ve simplified it a bit and made it less fiery.
- 2 large eggs
- 1 tbsp olive or canola oil
- 1 tsp cumin seeds
- 1 medium onion, peeled and finely chopped
- 1 tbsp medium curry powder, or more to taste
- 2 garlic cloves, peeled and crushed
- 15g fresh root ginger, peeled and finely grated
- 1 × 400g can chopped tomatoes
- 200g cooked peeled prawns, thawed if frozen
- small handful freshly chopped coriander, to serve (optional)
COOK’S TIPS
Top with sliced green chilli for some extra heat.
- 1. Half fill a medium pan with water and bring to the boil. Add the eggs, return to the boil and cook for 8 minutes. Rinse under running water until cold.
- 2. Meanwhile, heat the oil in a deep, large non-stick frying pan. Add the cumin seeds and fry over a medium heat for 20–30 seconds, stirring. Add the onion and fry for 5 minutes, or until softened and beginning to colour, stirring regularly.
- 3. Sprinkle over the curry powder, garlic and ginger, and cook for 1 minute, stirring constantly. Stir in the tomatoes, then fill the empty can with water and add this to the pan. Bring to a gentle simmer and cook for 12–15 minutes, stirring regularly.
- 4. Add the prawns and cook for about 1 minute, stirring in an extra splash of water if the sauce looks very thick.
- 5. Meanwhile, remove the shells from the eggs and cut them into quarters. Place them on top of the curry and simmer gently for 1–2 minutes without stirring, or until the prawns are hot and the eggs are warmed through.
- 6. Scatter with fresh coriander, if using, and serve with cooked greens and cauli-rice (see page 208), if you like.