Ingredients

Method

• 1 T canola oil
• 6 cleaned queen-sized prawns
• 1 chopped brown onion
• 2 crushed cloves garlic
• 3 T tikka paste
• 1 T chilli flakes
• 1 T tomato paste
• Curry leaves
• 1/2 x 400 g can chopped tomatoes
• 1/2 cup vegetable stock

Method

Ingredients

To a hot frying pan over a high heat, add canola oil and fry queen sized prawns for 20 seconds on each side, or until the shells turn pink.  In a saucepan, sauté the brown onion in canola oil.

Add crushed cloves garlic, tikka paste, chilli flakes, tomato paste and a few curry leaves. Cook for 5 minutes, then add can chopped tomatoes and vegetable stock. Simmer for 30 to 40 minutes, or until reduced by half. Add the prawns and poach for 2 minutes.

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