Masala prawn naan

Name: Masala prawn naan
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 60 g No.1 Fat Free Natural Strained Greek Yogurt; 2 tsp mango chutney, plus extra to serve (optional); ½ unwaxed lime, zested, then cut into wedges; 120 g Essential Frozen Raw King Prawns, defrosted; 1½ tbsp Cooks’ Ingredients Green Tikka Masala Paste; 1 tandoori naan; 50 g baby spinach; 1 tsp vegetable or sunflower oil; 2 tsp Cooks' Ingredients Crispy Fried Onions

This solo supper makes smart use of two superstar jars: mango chutney and green tikka masala paste.

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Serves1
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

60g No.1 Fat Free Natural Strained Greek Yogurt
2 tsp mango chutney, plus extra to serve (optional)
½ unwaxed lime, zested, then cut into wedges
120g Essential Frozen Raw King Prawns, defrosted
1½ tbsp Cooks’ Ingredients Green Tikka Masala Paste
1 tandoori naan
50g baby spinach
1 tsp vegetable or sunflower oil
2 tsp Cooks' Ingredients Crispy Fried Onions

In a small bowl, mix the yogurt, mango chutney, lime zest and a pinch of salt until combined; set aside. Put the prawns in a separate large bowl and stir through the green tikka paste until coated (you can cover and chill for up to 30 minutes). Preheat the grill to medium-high.
Grill the naan according to pack instructions; set aside to cool for a few minutes. Meanwhile, put the spinach in a large nonstick frying pan, season, add 1 tsp water and wilt over a medium heat (about 2 minutes). Transfer to a bowl and wipe out the pan. Heat the oil in the same pan and fry the prawns (adding any green tikka paste left in the bowl) over a medium heat for 1-2 minutes on each side until pink, opaque, cooked through and piping hot throughout. Stir in the spinach and take off the heat.
Spread the naan with the mango chutney yogurt, then spoon over the prawns and spinach. Scatter over the crispy fried onions and serve with lime wedges for squeezing over and extra mango chutney on the side, if liked.

Typical values per serving when made using specific products in recipe