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Sri Lankan prawn curry
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Fragrant prawn curry

Tamarind, baby corn & pineapple rice

Sri Lankan prawn curry
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25 mins
Not Too Tricky

serves 6

About the recipe

As well as lean prawns giving us a nice hit of protein, they contain phosphorus, which is important for good bone health, as is manganese, which we get from the pineapple.

Super Food Family Classics, p50


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Super Food Family Classics

Super Food Family Classics

By Jamie Oliver

Ingredients

450g basmati rice

1 x 430g tin of pineapple chunks, in juice

2 red onions

4cm piece of ginger

1–2 fresh red or yellow chillies

1 small handful of curry leaves

1 heaped teaspoon curry powder

2 heaped teaspoons black mustard seeds

2 heaped teaspoons tamarind paste

500g ripe tomatoes

1 x 400g tin of light coconut milk

175g baby corn

700g large frozen peeled prawns, from sustainable sources

6 tablespoons natural yoghurt

Top Tip

Fresh shell-on prawns are easy to prep if you’ve got the confidence. Peel the prawns, run your knife down the back of each one, so they butterfly as they cook, and remove the veins. Pull off the heads and chuck into the pan for added flavour, removing before you serve. A good fishmonger will do this prep for you.

Method

Find the recipe!

For the full recipe, head to page 50 of Jamie's cookbook, Super Food Family Classics.

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