Another curry! Because I found a jar of curry sauce (jalfrezi, actually) in the back of the cupboard, so decided to use some of it in this quick dish.
Fry sliced shallots, chopped ginger and garlic until softened, then turn up the heat and add raw peeled prawns, toss quickly until they start to go pink,
then add some curry sauce, a chopped deseeded red chili, and halved cherry tomatoes. Simmer for a few minutes to meld the flavours, adding a splash
of water if necessary, and serve, garnished with coriander (or flatleaf parsley, which I had already!), alongside plain rice.