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Indian Pesto Vibrant Goan Prawn Curry

serves 4

Ingredients

• 1 pot of Angela Malik Vibrant Indian Pesto
• 300g of raw prawns
• Vinegar
• 200ml coconut milk

Method

Marinate 300g of raw prawns with 2 tablespoons of vinegar while you prepare the curry sauce
 
Gently heat 4 tablespoons of Angela Malik Vibrant Indian Pesto in a saucepan
Add 200ml of coconut milk and continue heating.  Add the prawns plus half of the vinegar to the pan.  Cook until the prawns are tender and then season to taste.
 
Serve with rice, or for something different serve with couscous.

Delicious!