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
¼ 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.