Prawn Masala

INGREDIENTS (SERVES 2):

For the masala

• 1⁄2 tsp chilli flakes
• 1 tsp ground cumin
• 1⁄2 tsp ground turmeric
• 1 tsp ground coriander
• A sprinkle of freshly ground black pepper

For the rest of the dish

• 1 onion, finely chopped
• 1 garlic clove, crushed
• 5cm chunk of fresh ginger, grated
• 1 small handful of fresh coriander, plus extra to serve
• 1 tbsp coconut oil
• 400g tinned chopped tomatoes
• 150g raw king prawns
• Peeled juice of 1 lemon, to serve
• Cooked rice, to serve (optional)

METHOD:

1. Mix all the masala spices together.
2. Mix together the onion, garlic, ginger and two-thirds of the coriander and blend in a food processor until smooth.
3. Fry this paste in a little coconut oil for about 1 minute before adding the masala spices. Fry for a few more minutes, then add the chopped tomatoes, bring to a simmer, and cook for a further 10 minutes until thickened. You may want to add a splash of water if it becomes too dry.
4. Stir your prawns into the mixture and cook until pink.
5. Serve with rice, if desired, a scattering of fresh coriander and a squeeze of lemon.