Immune-boosting king prawn curry

By: Dale Pinnock
From: The Medicinal Chef
Serves: 2-3
Photographer: Martin Poole

I’ve always loved prawns – they’re fantastic for the health of the skin, and also for the immune system. I’m a curry freak too, so this dish is heaven for me.

Ingredients

Quantity	Ingredient
1	large onion, coarsely chopped
4	garlic cloves, finely chopped
1	red chilli, coarsely chopped
	olive oil, for cooking
2.5 cm piece	fresh root ginger, peeled and coarsely chopped
200g	cherry tomatoes, coarsely chopped
2 teaspoons	mild curry powder
1 teaspoon	turmeric
1/2 teaspoon	ground cumin
1 teaspoon	ground coriander
1 teaspoon	garam masala
400g	raw king prawns, (peeled weight)
3 tablespoons	full-fat live probiotic yoghurt
1/2 teaspoon	ground cinnamon
small handful	fresh coriander leaves, coarsely chopped, (optional)
	sea salt

Method

Put the onion, garlic and chopped chilli in a small blender or food processor and process to a fine purée.
Heat a little olive oil in a large pan, add the onion purée and the chopped ginger, season with salt and cook for about 10 minutes, or until the purée has changed colour. It will go much darker in colour and become less pungent in both taste and aroma.
Once the purée has reached this stage, add the cherry tomatoes and all the spices except the cinnamon. Continue to cook for another 10 minutes, stirring frequently.
Add the king prawns and the yoghurt and cook for a further 10 minutes, stirring frequently.
At this stage, stir in the cinnamon and garnish with the chopped coriander, if using. Serve with cooked quinoa and a green salad, if you like.