PRAWN TIKKA MASALA

A warming festive dish — and a delicious way to make the most of our Tikka Masala Paste, which so many of you are picking up for holiday entertaining and Christmas gifts

PRAWN TIKKA MASALA

Ingredients:

300g fresh prawns, shelled and deveined

3-4 tbsp Monalisa’s Kitchen Tikka Masala Paste

Mix the prawns with the paste and cook on low–medium heat for 10 minutes.

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PEAS PULAO

Ingredients:

3 tbsp oil

2 green cardamom pods

2 dry bay leaves

1 whole clove

1 small stick cinnamon

1 tsp cumin seeds

1 tbsp ginger–garlic paste

2 cups water

½ tsp salt

1 cup basmati rice, soaked

A handful of peas (fresh or frozen)

A few tbsps of chopped coriander (optional)

Method:

1. Heat oil in a pan on low medium heat. Add the cardamom, bay leaves, cloves, cinnamon and cumin. Let it sizzle for 5-10 seconds.

2. Add the ginger–garlic paste and cook on low heat for 4-5 minutes.

3. Pour in 2 cups water and salt. Bring to a boil.

4. Add the soaked rice and peas. Cook on low heat until the water has nearly evaporated. Then cover and leave to cook for 5–7 minutes. Turn off the heat and leave covered for 10 minutes.

🎁 🎁 Stock up on your jars or purchase as thoughtful little Christmas presents.

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