Prawn and Broccoli Tikka Masala for 4-6 people
2 medium onions, finely sliced
1 red chilli, de-seeded
1 piece of ginger, chopped finely
Groundnut oil for frying
1/2 pack of coconut cream, dissolved in approx 1/2 pint of boiling water
1/2 quantity of tikka masala paste
1 can of chopped tomatoes
Broccoli, in small florets
1 large tomato, cut in quarters
1 large pack of fresh coriander, chopped
Salt and pepper
Lime juice and soy sauce to taste
1 pack of frozen king size prawns, defrosted and chopped in half
To make the sauce first, fry the ginger, chilli and onions slowly in oil. Add the broccoli florets and stir gently, until they become bright green and slightly singed on the edges.
Remove the broccoli and put aside. Add the paste to the onions and fry to release the aromas. Add the can of tomatoes and dissolved coconut cream, bring to the boil and then simmer with a lid on for about 15 minutes. You may need to add water, depending on whether you want a thick sauce or not.
Add the broccoli back to the sauce and cook gently with the lid on for another 8 minutes approximately. Add the chopped coriander, tomato quarters and prawns and cook for about 5 - 10 minutes. Adjust the seasoning, adding lime juice to give it a slight bite and soy sauce to make it more salty.
That’s it - absolutely delicious and very simple to make. Serve with loads of steaming basmati rice.