Prawn Saag

Ginger & Garlic Paste Tyga Masala No. 2 Tyga Masala No. 6 Tyga Masala No. 26 Methi / Fenugreek Leaves Kashmiri Chilli

• 2 medium onions
• 1 tbs tomato puree
• 3 tbsp vegetable / rapeseed / olive oil
• 1 tsp salt Water
• 600g frozen / 450g refrigerated raw peeled king prawns
• 200g spinach roti or naan bread

1. Finely dice the onions.
2. Defrost the prawns.
3. Heat oil in a frying pan over a high heat and add the onions, Ginger & Garlic Paste, Tyga. Masala No. 6, Methi leaf sachet and salt. Stir continuously, for 3 minutes before turning down to a medium heat and fry for a further 3 minutes.
4. Add Tyga Masala No. 2, Tyga Masala No. 26, tomato puree and Kashmiri Chilli (1 tsp for mild, 2 tsp for medium and 3 tsp for hot). Add 50ml water and cook for 3 minutes stirring continuously.
5. Then add 100ml water, cover and cook for a further 4 minutes.
6. Add the spinach on top of the sauce and cover and cook for 2 minutes to allow it to wilt. Stir in the wilted spinach into the sauce and recover and cook for a further 3 minutes.
7. Stir in the prawns, cover with a lid and cook for 2-3 minutes or until the prawns turn pink.

Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 26: (Poppy seeds, fennel seed, ground mace, ground black pepper, ground paprika). Tyga Masala No. 6: (coriander leaf, green cardamom pods). Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Kashmiri Chilli.

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.