Yum, yum, yum! I’ve changed a few things to make it Slimmingworld friendly and sweetened it up with sweetener and a ripe mango. I doubled the quantities so I could freeze the sauce separately but it did seem a little bit grainy in texture at first so I cooked it down for longer. The starting recipe I saw on one of John and Lisa’s Weekends cooking program and was cooked by Shelina Permalloo
2 teaspoons of rapeseed oil, (or low cal spray oil)
6 spring onions chopped roughly
2 tablespoons of crushed fresh garlic, or ready made paste
2 tablespoons of grated ginger, or ready-made paste
2 red chillies sliced length-ways
2 large tomatoes finely chopped
A couple of tablespoons of coriander stalks finely chopped
20 fresh curry leaves, easily available from Asian shops or probably larger supermarkets, definitely worth finding them as they freeze great.
1/2 teaspoon fennel seeds
1/2 teaspoon of coriander seeds
1 cinnamon stick
6 tablespoons of mild madras curry powder
400ml reduced fat coconut milk
Sweetener to taste
1 ripe mango roughly chopped
A large bag of raw prawns, I usually buy frozen just make sure they are fully defrosted.
(alternatively this could be made with firm white fish, chicken, tofu or just vegetables)
Heat the oil in a wok over a high heat and fry off the spring onions, garlic paste, ginger paste, chillies, coriander stalks and curry leaves until fragrant.
Crush the fennel seeds and coriander seeds in a pestle and mortar or coffee grinder.
Mix the curry powder and dry spices with 100ml water to make a paste and pour this into the curry. Break the cinnamon stick in half and add to pan. Allow this bubble and fry off.
Next add the tomatoes and mango and reduce for a few minutes before pouring in the coconut milk and rest of water.
Check the seasoning and add sweetener if required.
As you are using lower fat coconut milk you will need to simmer for quite a while to reduce to your preferred consistency.
Add in the defrosted prawns and cook for 2 minutes.
Turn off heat and allow prawns to cook in residual heat of pan.
Garnish with curry leaves and fresh coriander.