Pea & Prawn Curry

Maximum spice flavours with fresh prawns and peas. Good for two people, approximately 350 calories each before you add rice or naan and raita.


  • 2 tsps oil
  • 1 onion, finely chopped
  • 2 cloves garlic, peeled and crushed
  • 3cm fresh ginger, grated
  • Spices:
    • 5 cardamon pods, broken with the blade of a knife
    • 1 tsp yellow mustard seeds
    • 1 tsps ground turmeric
    • 1 tsps ground coriander
    • 2 tsps ground cumin
  • 1 red chilli, deseeded and chopped
  • 1 tin (400g), chopped tomatoes
  • 200g fresh prawns
  • 100g frozen peas
  • Salt

What to do

  1. Heat the oil in a frying pan add the cardamon and mustard seeds until they start to pop.
  2. Add the onions, ginger and garlic and gently fry until soft.
  3. Put in the spices and chilli, stir and cook for 5 minutes.
  4. Add the tomatoes and simmer for 20 minutes until all the flavours have blended together. Top up with water as needed. At this p
  5. Finally stir in the prawns and peas and gently cook until the prawns are pink.
  6. Check seasoning and serve.

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