Kit Contains:

Ginger & Garlic Paste Tyga Masala No.10 Curry Leaves Sachet Tyga Masala No. 7 Tyga Masala No.11 Kashmiri Chilli Mix

You will need to buy: Raw Peeled King Prawns 600g Frozen / 450g Refridgerated. 2 Medium Onions 170g Cherry Tomatoes 3tbs Vegetable/Olive/Rapeseed Oil Rice Coriander 1 tsp Salt

Prep:

1. De-frost the prawns.
2. Finely dice the onions.
3. Chop the tomatoes.

Cook:

1. In a large pan over a high heat add the oil the finely diced onions, ginger and garlic paste, chopped tomatoes, curry leaves, salt and fry on a high heat stirring continuously so they don't burn, for 5 minutes.
2. Add Tyga Masala No. 7, Tyga Masala No. 10 and the Kashmiri Chilli (1/2 tsp mild, 1 tsp medium, 2 tsp hot) and stir for 1 minute.
3. Add a further 100ml of water and bring to the boil. On a low heat, cover and simmer for 3 minutes.
4. Add the prawns and cook for 3 minutes until cooked through.
5. Stir in Tyga Masala No. 11 and cook through for minute. Add chopped coriander.

VEGETARIAN Malabar Cauliflower Curry

Prep

1. Turn the oven on to 180C.
2. Finely dice 3 onions.
3. Chop 150g cherry tomatoes.
4. Break 1 Cauliflower into small florets.
5. Cut 100g Green Beans into one inch pieces.
6. Chop the coriander

Cook

1. Place the cauliflower florets on a baking sheet, drizzle with 1tbs oil and bake for 20 mins. 2.In a large pan over a high heat add the oil, onions, ginger and garlic paste, tomatoes, curry leaves and 1 tsp salt and fry on a high heat stirring continuously so they don't burn, for 5 minutes.
2. Add Tyga Masala No. 7, Tyga Masala No. 10 and the Kashmiri Chilli (1/2 tsp mild, 1 tsp medium, 2 tsp hot) and stir for 1 minute.
3. Add the beans and cauliflower and cook for 3 minutes or until the vegetables are cooked through.
4. Stir in Tyga Masala No.11 and cook through for minute. Add chopped coriander.
5. Uncover, stir well and serve!

Wine Paring: Nugan Estate Third Generation Chardonnay 2018, South Eastern Australia

Our Malabar Prawn dish is mild with an almost nutty flavour. To complement the dish, we recommend this Chardonnay; a bright, fresh wine that tantalises the taste buds. Fruit-driven with hints of stone fruit, peach and nectarine along with roasted cashew and spice, this wine enhances rather than overpowers this dish, enhancing the delicious nut flavours.

INGREDIENTS: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 10: ( MUSTARD Seed & Turmeric). Curry Leaves. Tyga Masala No. 7 (Ground Coriander, Ground Turmeric). Tyga Masala No. 11: (coconut powder (coconut milk, MILK, maltodextrin, sodium caseinate, sodium phosphates: E339) & DF175 tamarind powder (contains potato maltodextrin 50 - 55%). Kashmiri Chilli. Curry Leaves