Quick Prawn Masala with Naan

Ingredients

• 4 Mission Plain Naan, to serve

• Handful coriander leaves, roughly chopped

• Handful curry leaves, fried

• Sea salt and ground black pepper to season

• 200g green beans, trimmed

• 1kg raw prawns, peeled, tails left on

• 200g cherry tomatoes

• 400ml can coconut milk

• 100ml water

• 1 tbsp brown sugar

• 1 tbsp garam masala

• 1 tbsp chilli powder

• 2 tsp turmeric

• 2 tsp cumin

• 2 tsp coriander

• 1 red onion, cut in half then sliced

• 1 clove garlic, sliced

• 1 tbsp olive oil

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Mission Plain Naan

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Instructions

• Step 1

  Heat oil in a heavy-based pan over medium heat. Add the onion and garlic and stir for 2 minutes. Add spices and sugar and continue to stir for another 2 minutes then gradually add water.

• Step 2

  Pour in the coconut milk and toss in the cherry tomatoes and simmer gently for 5 minutes, followed by the green beans then prawns. Continue to simmer for a further 5 minutes or until all the prawns have turned orange and cooked through. Season to taste then transfer to a serving bowl.

• Step 3

  To serve; sprinkle with curry leaves and fresh coriander and serve with Mission Plain Naan.