4 Tbls oil
1 tsp cumin seeds
1 tsp mustard seeds
11/2 tsp fresh green chili ? , chopped
1 tsp garlic and ginger paste
½ tsp chili powder
¾ tsp tumeric
1 tsp garam masala
1 tsp tomato paste
2 cans chopped tomatoes ?
2 tsp English mustard
¾ cup chutney
1 cup frozen peas
600 g peeled and deveined medium prawns ?
Fresh lemon ? wedges
Salt and pepper
4 Tbls coriander, chopped
Heat oil in a heavy base pan.
Add the seeds and dry until they pop.
Add the chilis, garlic and ginger, tumeric, garam masala and tomato pasta
and lightly fry.
Add the tomatoes ?, mustard and chutney and bring to the boil. Allow to
simmer until sauce thickens.
Add peas and then the prawns ?, bring back to the boil and simmer until
prawns turn pink. Careful not to overcook.
Adjust seasoning and a squeeze of lemon ? juice.
Top with coriander and fold in.
Serve with Basmati rice ? or flatbread.