One-pan prawn amp; tomato curry 虾肉番茄咖喱烩

【One-pan prawn amp; tomato curry 虾肉番茄咖喱烩】One-pan prawn & tomato curry 虾肉番茄咖喱烩

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Cook 20 mins；Prep 10 mins
Nutrition per serving
217 kcalories, protein 22.0g, carbohydrate 16.0g, fat 8.0g, saturated fat 1.0g, fibre 3.0g, salt 0.66g

Ingredients
Serves 4

sunflower oil 葵花油
1 large onion, chopped 大洋葱一只，切碎
large piece ginger, crushed 大片姜，切末
4 garlic cloves, crushed 大蒜四只，切末
? red chilli, finely chopped 半个红椒，切碎
golden caster sugar 砂糖
black mustard seeds 黑芥子
ground cumin 茴香
ground coriander 香菜
turmeric 姜黄粉
garam masala 辛辣香料粉
malt vinegar 醋
400 g can chopped tomatoes 499克番茄罐头
400 g raw king prawns 400克生虾
small bunch coriander, chopped 小把香菜，切碎
basmati rice, yogurt, mango chutney and a Carrot & cumin salad, to serve 香米，酸奶，芒果酸辣酱，胡萝卜茴香色拉

Method

Heat the oil in a deep-sided frying pan and cook the onion for 8-10 mins until it starts to turn golden. Add the ginger, garlic and chilli and cook for 1-2 mins. Stir in the sugar and spices for 1 min, then splash in the vinegar and tomatoes. Season with salt and simmer for 5 mins, stirring, until the sauce thickens.
取一深口煎锅，倒油加热。下洋葱爆香8到10分钟，等其变金黄色，再下姜末，蒜末和辣椒煸香。加糖搅拌一分钟。接着倒入醋和番茄，加盐调味，焖5分钟，不断搅拌，直到汁水变浓稠。

Stir in the prawns, reduce the heat and cook for 8-10 mins until cooked through - if the sauce gets really thick, add a splash of water. Remove from the heat, stir though most of the coriander. Serve straight from the dish scattered with the remaining coriander and the rice, yogurt, chutney and salad in separate bowls.
倒入生虾，转小火，煮8到10分钟直到虾完全熟透，若汁水过于浓稠，适当加一勺水。关火，拌入香菜，盛入盘中。用碗分别把剩余的香菜、米饭、酸奶、酸辣酱和色拉分开作为辅料。完成。