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Prawn Coconut Lime Curry

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½ cup shredded coconut

50g butter

200g prawns cutlets

425g jar Urban Appetite Tomato and Sweet Tandoori Sauté Sauce

Zest and juice of 2 limes

Method.

Place the coconut in a large heavy based frying-pan.
Place on a high heat and stir continuously until the coconut browns evenly.
Tip out the coconut onto a plate cleaning out any excess with a paper towel or pastry brush.

Add the butter to the pan and heat until it begins to brown slightly.
Sear the prawns on both sides in 2 batches. Return all the prawns to the pan and add the Urban Appetite Tomato and Sweet Tandoori Sauté Sauce, lime zest, lime juice and toasted coconut.
Simmer for around 2 minutes or until the prawns are cooked through. Distribute between 4 warm serving bowls.

Serve with plenty of hot naan bread on the side.

Serves 2