"This spicy, low-fat curry is sure to become a favourite. Swap the prawns for chunks of white fish or chicken to vary it"

• 2 tbsp sunflower oil
• 1 large onion , chopped
• large piece ginger , crushed
• 4 garlic cloves , crushed
• ½ red chilli , finely chopped
• 1 tsp golden caster sugar
• 1 tsp black mustard seeds
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tbsp garam masala
• 2 tsp malt vinegar
• 400g can chopped tomatoes
• 400g raw king prawns
• small bunch coriander , chopped
• basmati rice , yogurt, mango chutney and Carrot & cumin salad, to serve

Heat the oil in a deep-sided frying pan and cook the onion for 8-10 mins until it starts to turn golden. Add the ginger, garlic and chilli and cook for 1-2 mins. Stir in the sugar and spices for 1 min, then splash in the vinegar and tomatoes. Season with salt and simmer for 5 mins, stirring, until the sauce thickens.

Stir in the prawns, reduce the heat and cook for 8-10 mins until cooked through – if the sauce gets really thick, add a splash of water. Remove from the heat, stir though most of the coriander. Serve straight from the dish scattered with the remaining coriander and the rice, yogurt, chutney and salad in separate bowls.

Source : Good Food magazine, April 2010

Servings/Yield : 4 Servings

Difficulty : Easy

Course : Main

Preparation Times : Prep 10 mins, Cook 20 mins

Nutritional Information :  per serving: 217 kcalories, protein 22g, carbohydrate 16g, fat 8 g, saturated fat 1g, fibre 3g, sugar 9g, salt 0.66 g

Tags: bbc, curry, low fat, seafood