SIMPLE SPICED PRAWNS W/ GINGER & CORIANDER

Some nights, you want something bold but effortless. This dish is all about layering flavour without overcomplicating things. Warm spices, a touch of sweetness, and a hit of vinegar bring out the best in juicy prawns. Serve it up with fluffy basmati, cooling yoghurt, and a side of crunchy salad to balance the heat.

Ingredients:
2 tbsp rice bran oil
1 large onion, chopped
A thumb-sized piece of ginger, crushed
4 garlic cloves, crushed
½ red chilli, finely chopped
1 tsp 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 of coriander, chopped
Basmati rice, yoghurt and mango chutney,
Optional: chopped green olives and chilli flakes to serve

Method:
Heat the oil in a large frying pan over medium heat. Add the onion and cook for 8-10 minutes until golden. Stir in the ginger, garlic, and chilli, cooking for another minute. Sprinkle in the sugar and spices, letting them toast for a minute before adding the vinegar and tomatoes. Season with salt and let it simmer for 5 minutes, stirring occasionally, until it thickens.

Add the prawns, lower the heat, and cook for 8-10 minutes until they turn pink and are cooked through. If the sauce thickens too much, splash in a little water. Take off the heat and stir in most of the coriander.

Serve straight from the pan, scattered with the remaining coriander. Dish up with rice, yoghurt, and an extra kick, sprinkle over some chilli flakes and chopped green olives before serving.