Recipe: Goan prawn curry and brown rice

Cook 240g brown rice according to pack instructions. Meanwhile, heat a lidded saucepan over a medium heat, mist with calorie controlled cooking spray and add 1 large grated onion.

Stir, cover, and cook for 8 minutes until softened. Add 4cm length of fresh ginger, 3 finely chopped garlic cloves and 1 chopped green chilli to the pan and cook, stirring, for 1 more minute, then add tsp turmeric, 1tbsp curry powder, 3 split cardamom pods, 2 chopped tomatoes, 150ml reduced fat coconut milk and 100ml fish stock. Bring to the boil, and then reduce the heat and simmer, part-covered, for 8 minutes until reduced and starting to thicken.

Stir in 100g sugar snap peas, 400g peeled king prawns and the juice of 1 lime juice, and cook for around 3–4 minutes until the prawns are pink and cooked through. Season and add ½ tsp sugar, then stir in 1tbsp of coriander and sprinkle another 1tbsp over the curry just before serving. Serve with rice and 1 weight watchers plain mini naan bread.