Ingredients...

• 2 tbsps. 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 tbsps. chopped fresh coriander
• seasoning
• 2 oz toasted almond flakes to garnish

Instructions...

1. 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.

2. 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.

3. Stir in the cream and simmer for 1-2 minutes, then add the coriander. Season and garnish with flaked almonds.