This recipe calls for Madras Paste Pots
Our authentic blend of aromatic spices including cumin, black pepper and chilli for a beautifully balanced Madras dish, packed into a handy pot for two.
Prawns in Coconut
This quick and easy midweek meal is full of ginger, coconut and the fiery spices of our Madras Paste Pot.
Ingredients
Serves 4 people
- 2 tbsp vegetable oil
- 1 small onion, chopped
- 1/2 tsp fresh ginger, grated (optional)
- 1 Patak's Madras Paste Pot
- 60g Patak's Creamed Coconut Block
- 142ml hot water
- 450g cooked shelled prawns
- 2 tomatoes, roughly chopped
- 1 tsp tomato purée
- 2 tsp lemon juice
- Salt to taste
Method
- Fry the onion and ginger until the onion is golden, add the Patak's Madras Paste Pot and cook for a further 2 minutes.
- Blend the creamed coconut with the hot water and add this, together with the prawns and tomatoes to the onion mixture and mix well.
- Add the tomato purée, lemon juice and salt to taste, simmer gently for 5 minutes then serve hot with rice and naan breads.
-
Serves 4 people
- 2 tbsp vegetable oil
- 1 small onion, chopped
- 1/2 tsp fresh ginger, grated (optional)
- 1 Patak's Madras Paste Pot
- 60g Patak's Creamed Coconut Block
- 142ml hot water
- 450g cooked shelled prawns
- 2 tomatoes, roughly chopped
- 1 tsp tomato purée
- 2 tsp lemon juice
- Salt to taste
-
- Fry the onion and ginger until the onion is golden, add the Patak's Madras Paste Pot and cook for a further 2 minutes.
- Blend the creamed coconut with the hot water and add this, together with the prawns and tomatoes to the onion mixture and mix well.
- Add the tomato purée, lemon juice and salt to taste, simmer gently for 5 minutes then serve hot with rice and naan breads.