Heat the oil in a frying pan and fry the shallots for 3-4 mins until tender.
Add the curry powder or paste, garlic and tomatoes. Cook for about 5 mins until the tomatoes are softened.
Add the prawns and Green Tomato Chutney. Heat through. Stir in the coriander leaves.
Serve with steamed rice and squeeze the lime wedges over the dish.
- 1 tbsp sunflower oil
- 3-4 shallots, diced
- 1 tbsp korma curry powder or paste
- 1 glove garlic, crushed
- 6 tomatoes, chopped
- 400g peeled prawns
- 3 heaped tbsp Tracklements Green Tomato Chutney
- a handful of coriander leaves
- steamed rice and lime wedges to serve