Indian Creamy Tiger Prawns


– 2 tbsp vegetable oil
– 1 onion, chopped
– 2 lb raw tiger prawns, peeled
– 1 quantity Balti sauce
– 2 oz creamed coconut
– 2 oz ground almonds
– 1 lb courgettes sliced
– ΒΌ pt double cream
– 4 tbsp chopped fresh coriander
– 2 oz toasted almond flakes to garnish


– Heat the oil over high heat in a large Balti pan or wok.
– Fry the onion for 2 minutes over high heat. Stir in the prawns and cook for 3 minutes until they start to change color.
– Add the Balti Sauce, coconut and almonds then bring to a boil, stirring at the same time.
– Add the courgettes and cook gently for about 10 minutes until the prawns are cooked.
– Stir in the cream and simmer for 1-2 minutes, then add the coriander.
– Season and garnish with flaked almonds.
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