Malabar Prawn

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

• 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.

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.

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.