Prawn Curry

Method
Cook the pasta in a pan for 2-3 minutes. Add 1 ½ cups coconut milk, about 1 ¼ cup hot vegetable stock (use stock cubes if you like) and 1 tablespoon soy sauce. Bring to a boil. Cook for 5 minutes, and then add 250gm deveined and cleaned tiger prawns. Cook for 2-3 minutes until the prawns turn pink in color. Sprinkle with dhania and serve with rice.

Each serving: 308 Calories, 22gm fat (17gm saturated), 9gm carbohydrates


Peas with pan-fried Chicken
(See picture overleaf, right)
Hands-on-time: 5 minutes; Cooking time: 10 minutes; serves: 4

Ingredients
1tbsp olive oil
2 shallots or small onions,
Finely sliced
3 rashers bacon, chopped (optional)
¾ cup frozen peas,
thawed 2tbsp tomato pesto(make a paste with tomato, chilgoza,garlic,basil or tulsi, olive oil,salt,pepper and some grated cheddar cheese*-you can use Flanders, Kraft or Amul)

1. Heat the oil in a frying pan and fry the shallots and bacon (if using) until the shallots are softened and the bacon is golden. Add the thawed pass and cook for 2 minutes.
2. Stir through the pesto. Serve with chicken breasts pan-fried and sea-soned, and baked small potatoes (sprinkle a dried herb such as oregano or rosemary, available locally).

Each serving: 454 Calories, 24gm fat (6gm saturated), 24gm carbohydrates