Prawn pineapple and coconut curry salad with crispy poppadum topping
recipe
Prawn pineapple and coconut curry salad with crispy poppadum topping
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Sharwood's Indian Chef, Munish Manocha, has created this tasty curry dish to celebrate National Curry Week, but you can enjoy it anytime
Ingredients
- 1 tbsp oil
- 400g raw king prawns peeled and deveined
- 1 jar Sharwood's pineapple and coconut curry
- Juice of 1 lime
- 2 tbsp chopped fresh coriander
- 1 mango diced into 1 inch chunks
- 2 bags rocket, spinach and watercress salad
- 1 pack Sharwood's ready to eat plain poppadums
Serves:
2
Directions
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- Heat the oil in a wok. Add the prawns and cook until they turn pink
- Pour in the jar of the Sharwood's pineapple and coconut curry sauce and cook for minutes until the prawns are cooked through
- Remove from heat, add the lime juice and coriander and mix well. Set aside to cool down (it should get to room temperature)
Source: Sharwood's curry sauces
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