Simple Tomato & Prawn Masala Recipe.

You'll need...

• —2 trays Veetee Basmati Rice
• —1 tbsp vegetable oil
• —2 onions, cut into 6 wedges
• —6 ripe tomatoes, each cut into 8 wedges
• —3cm of fresh root ginger, chopped
• —6 garlic cloves, roughly chopped
• —3 tbsp masala curry paste
• —400g shelled raw king prawns
• —250g frozen peas
• —salt & pepper
• —coriander and lime wedges, to serve

The how...

1. Reserve 8 of the tomato wedges, then place the remainder in a food processor with the ginger and garlic and blend for 1 minute.
2. Heat the oil in a frying pan then cook the onions over a medium heat until soft and beginning to brown, for about 5 minutes.
3. Add the curry paste to the pan and cook out for 1 minute.
4. Stir in the tomato mix and remaining tomato wedges, then place over a high heat for 5 minutes, stirring so the sauce doesn’t catch on the bottom of the pan.
5. Add in the prawns and peas; simmer gently until prawns are pink and just cooked through, adjust the seasoning.
6. Meanwhile cook the rice according to instructions and divide into warmed bowls, place the prawn curry on top.
7. Scatter with coriander, and serve immediately with the lime wedges.