Tandoori King Prawn Curry

Tandoori King Prawn Curry
Servings | 2
Estimated POINTS® value per serving | 2

165g King Prawns
2tsp Tandoori Powder
Fine Green Beans
Red Onion
Tin chopped tomatoes
Tomato puree
4 large cherry toms
Leek
Button mushrooms
Mild chilli powder
Ground ginger
Madras curry powder
Tesco HL garlic & onion dip (or use plain yogurt)
Seasoning
Canderelle
Frylight
3 Large cloves garlic

Mix the tandoori paste with 5 tbsp or so of water, 1 of the crushed garlic cloves and add the prawnd to marinade for a while. Slice the leeks & onions, 1/4 the mushrooms and chop the beans into a 1cm dice. Add the grean beans to the pan and fry slowly in frylight until starting to soften, then add the leeks and onions and cook for 10-15 mins or so until all softened. Add the remaining crushed garlic cloves and fry off for a further 2 mins. Add the chopped tomatoes and about 1tbsp of tomato puree and stir well. Add a pinch of the dry spice ingredients to your own taste. I like mine hot so I add quite a bit of curry powder. You could also add garam masala or tobasco sauce if you like. I make mine as hot as I can take as when you add the dip this will take away a bit of the heat. After adding the spices, add the halved tomatoes and stir. When the onions and other veg have softened to your own liking, add 2tsp of the dip and stir in. Add the prawns at the very end, just to heat through.

Special Notes

Can be served in a naan bread, with salad or with rice. You could add whatever meat you want and I add cooked BNS at the end too if I have any leftover's The sauce is only 1 point for the whole lot so you could have this on its own as just a veggie curry and add thatever veggies you like.