Tangy Kerala Prawn Masala

• Prawns, defrosted
• Red onion, finely chopped
• Tinned tomatoes or passata
• Garlic, minced
• 2 tbsp coconut oil
• 2 tbsp Kerala curry blend
• 1/2 tsp turmeric
• 1 tsp tamarind sauce
• 1 fish stock cube, dissolved in 100ml hot water
• Black pepper
• Dried coriander leaf
• Basmati rice (for serving)

1. Heat 2 tbsp coconut oil in a pan.
2. Add chopped onions and cook for 8 mins, then add garlic and cook for 1 min.
3. Reduce to low heat, add 2 tbsp Kerala blend and 1/2 tsp turmeric, and stir for 30 seconds.
4. Add tomatoes or passata and cook for 5 mins until oil separates.
5. Add 1 tsp tamarind sauce and prepared fish stock, then simmer until thick.
6. Add prawns and simmer for 3–4 mins.
7. Remove from heat, then finish with black pepper and dried coriander.
8. Serve with basmati rice.

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