2 tsp rapeseed oil

thumb-sized piece ginger, finely chopped

1 tbsp garlic infused oil

1 tsp ground coriander

½ tsp ground turmeric

½ tsp ground cumin

¼ tsp chili flakes (or less if you don't like it too spicy)

400g can chopped tomatoes

squeeze of golden syrup

1 large red pepper, halved, deseeded and chopped

small bunch coriander, stalks and leaves separated, chopped

140g large cooked peeled tiger prawns

250g pouch cooked brown rice


Heat the oil in a non-stick pan and fry the  ginger  for 4-5 mins, stirring frequently, until softened and starting to colour.

Add the spices and chili flakes, stir briefly, then pour in the tomatoes with half a can of water and the syrup.

Blitz everything in the pan with a hand blender until almost smooth (or use a food processor).

Stir in the pepper and coriander stalks, cover the pan and leave to simmer for 10 mins. (The mixture will be very thick and splutter a little, so stir frequently.)

Stir in the prawns and scatter over the coriander leaves. Heat the rice following pack instructions. Serve.

Recipe adapted from: Good Food

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