Healthy and simple dish taken from Dan Toombs The Curry Guy Light cook book was our choice of fish dish for Good Friday and it proved to be a delightful choice. Took hardly any cooking with simple everyday ingredients which enabled me to sit back and relax whilst the flavours / ingredients did their magic.

One of the easiest curries I’ve ever made yet so fulfilling.

Ingredients-

1 tsp of Kashmiri chilli, 1/2 tsp of turmeric, 1 tsp of ground coriander, 1/2 tsp of freshly ground black pepper, 1 tsp of garlic paste, 2 tsp of tamarind paste, 5 green chillies sliced down the middle, 500g of prawns, 1 1/2 tsp of garlic paste, 1 1/2 tbsp of rapeseed oil, 1 tsp black mustard seeds, 20 curry leaves and salt to taste.

So, it’s as simple as bringing two cups of water to the boil then stir in the Kashmiri chilli powder, turmeric, coriander powder, ground black pepper, ginger paste, sliced green chillies and tamarind paste then simmer for 15 minutes.

Add the prawns, place a lid on and simmer for 5 minutes. Then add the garlic paste and stir to combine all the flavours.

In another pan heat the rapeseed oil, when hot add the mustard seeds for about 30 seconds, as they start to pop becareful!! Add the cumin seeds and curry leaves allowing them to infuse together then pour over the prawns to serve hot.

Heathy, quick, simple dish which is a delight to curry as gives me more time to relax with a bottle of Cobra !