A fiery prawn curry on a cold, rainy day is one of the best things in life.

This week I started cooking with Cayenne Pepper instead of my usual Durban spices because it is widely believed to reduce appetite and combat flu.

It also has a wide array of vitamins including Vitamin C. And since my Vitamin C is running out and I’m still working, I thought it wise to do everything I can to keep my body as healthy as it can be.

My choice of prawns is also not random. Prawns are low in calories and fat and have a high Omega 3 fatty acid content similar to salmon.

Ingredients

1 tsp oil

1/2 onion, chopped finely

1 tsp garlic

3 small tomatoes, grated or blitzed in a food processor

1 tsp tomato paste

1 tsp cayenne pepper

1 tsp jeera powder (optional)

1 tsp garam masala (optional)

1 tsp mustard seeds

1/2 cup hot water

dhania (coriander)

Method

1. In a large pot, on a medium heat, fry mustard seeds in oil.

2. When the seeds begin popping, add onion and fry until it’s translucent.

3. Add garlic and spices. Let the rawness of the spices disappear before adding tomatoes.

4. Add 1 tsp tomato paste to your curry for color and cook for 10 minutes.

5. Add prawns and 1/2 cup of water.

6. Simmer for another 5-10 minutes until the the sauce thickens a little.

7. Switch the stove off and garnish with dhania (coriander)