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One-pan prawn & tomato curry

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Ingredients

Ingredients
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
Tip
Carrot & cumin salad
Grate 3 carrots and season with salt and a large pinch sugar. Mix in 1 tsp cumin seeds, juice ½ lemon, 2 tbsp olive oil and some chopped coriander.

Direction

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.

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Heat the waffle maker according to manufacturer’s instructions. Whisk the egg whites to stiff peaks. In a separate large bowl, mix together the flour, bicarbonate, caster sugar and a pinch of salt. Make a well in the centre and add the egg yolks and melted butter. Start mixing with a balloon whisk; keep whisking as you slowly add the milk until you get a smooth, thick batter. Carefully fold in the egg whites with a metal spoon.

Heat oven to 180C/160C fan/gas 4. Use a ladle to pour the batter into your waffle maker and cook for 5 mins or according to the manufacturer’s instructions. Repeat until all the batter has been used up, placing your finished waffles onto a baking tray as you go.

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