Speedy tamarind and coconut prawn curry

Step 1

Heat 1 tbsp olive oil in a large frying pan on a medium-high heat. Add the halved round tomato (150 gram) and a pinch of salt and cook for 2-3 minutes, or until broken down.

Step 2

Lower the heat to medium, stir in the mild roasted curry powder (1 tablespoon) and coconut and lime seasoning (2 tablespoon) and cook for 1 minute. Add the tamarind paste (2 teaspoon) and coconut cream (160 millilitre), then refill the empty coconut cream can with water and add that to the pan too. Simmer for 5 minutes, or until thickened.

Step 3

Meanwhile, make the microwave pilau rice (1 pouch). Melt the chilli and lime butter (2 piece) in another frying pan on a medium-high heat. Add the cashew nuts (30 gram) and cook until lightly golden, shaking the pan occasionally. Stir in the rice and a splash of water and cook for 3-4 minutes, until piping hot.

Step 4

Add the raw Honduran king prawn (165 gram) and Tenderstem broccoli (200 gram) to the thickened curry sauce and cook for 4-5 minutes, or until the broccoli is tender, and the prawns are completely cooked through.

Step 5

Serve in bowls with the nigella seeds (2 teaspoon) scattered on top.