SPICED PRAWNS

Who needs a takeaway when you have this home-cooked curry? Perfect for sharing with friends and catching up on who’s been doing what over the week.

SERVES 4

2 tbsp Lucy Bee coconut oil

125g/4½ oz onions, finely chopped

2–3 garlic cloves, finely chopped

40g/1½ oz fresh ginger, peeled and grated

2 green chillies, deseeded and roughly chopped

2 tsp each of nigella seeds, mustard seeds, cumin seeds and fenugreek seeds

1 tsp Lucy Bee turmeric powder

1 x 400g tin/200g chopped tomatoes

500g/1lb 1 oz raw prawns (shrimp), peeled and deveined

1 tsp garam masala

Big bunch of fresh coriander (cilantro), chopped

Lucy Bee Himalayan salt and ground black pepper

Lemons wedges, to serve

Heat the coconut oil in a heavy-based frying pan, add the onions and sauté until soft, then add the garlic, ginger, chillies, all the seeds and the turmeric. Stir everything together and cook for 1 minute, then add the tomatoes and simmer for 10–15 minutes over a low heat, stirring occasionally and allowing the mixture to reduce.

Add the prawns (shrimp), bring to the boil, lower the heat and allow the prawns to cook, about 3–5 minutes, stirring occasionally. Now turn the heat to high and reduce the sauce to a thick consistency. Stir in the garam masala and coriander (cilantro), season to taste and serve with lemon wedges.

TIP

Keep any leftovers in the fridge and add to a salad or omelette for a tasty, quick lunch.