- 1 chopped onion
- 1-2 t garam masala
- 1 chopped chilli
- 2 cloves crushed garlic
- 2 T canola oil
- Toasted cumin
- 1 x 400 g can chopped tomatoes
- 16 cleaned prawns
- 300 g lasagne sheets
Blend chopped onion with garam masala, chopped chilli, cloves crushed garlic and seasoning, to taste. In a pan over a medium to low heat, fry the mixture for a few minutes, along with canola oil and a little toasted cumin, to taste.
Add can chopped tomatoes. Simmer for 10 minutes, then add cleaned prawns and cook for a further 4 minutes, or until the prawns are coral in colour. Meanwhile, cook lasagne sheets in rapidly boiling water until al dente.
Distribute half between 4 plates, then spoon the tomato-prawn curry sauce over and top with the remaining lasagne sheets. Serve immediately.