Servings
4-5
servingsPrep time
1
minuteCooking time
20
minutesIngredients
1 ½ Cups of frozen or fresh peas
1 Bag frozen or fresh prawns 400-500g (peeled – raw or cooked)
1 x 400ml Tin of coconut milk.
1 Jar of AARAYNA Vegetable Tarka Masala
Directions
- Pour the contents of the jar into a non-stick saucepan and heat for 3/5 minutes on a medium heat, stirring occasionally; until it starts to sizzle and it releases it’s natural oils.
- Add the peas to the pan and allow them to cook slowly for approximately 5 minutes. (Remember to add a splash of water to the pan throughout the cooking process to ensure the peas do not stick to the bottom of the pan).
- Pour in the tin of coconut milk to the tarka masala, and stir slowly. Turn down the heat and allow the peas to simmer for a further 5 minutes. If you want your curry to be a thicker consistently, allow the curry to reduce for another 2/3 minutes.
- Add your prawns to the pan. Stir thoroughly. Place the lid on the pan and simmer on a low heat for 3 minutes or until the prawns are cooked. If you are using raw prawns, cook for a further 2 minutes.
- Remove the curry from the heat and serve.
Optional – Garnish with fresh coriander
Notes
- This curry is versatile. Why not add a few handfuls of spinach to the saucepan, after you have added your prawns to the pan, to give it a different texture and taste.
No responses yet