15ml Oil
1 Onion, finely chopped
2 Cloves crushed garlic
4 Tomatoes, grated
1 Sachet Knorr Mild Durban Curry Cook-in-Sauce
175g Plain yoghurt
200ml Water
400g Large peeled prawns
1/3 Bunch fresh coriander, chopped
20g Desiccated coconut
2 Foot-long bread rolls, cut in half and hollowed out
1. Preheat oven to 180°C.
2. Place desiccated coconut on an oven tray and lightly toast in a preheated oven for 5 minutes until golden brown then set aside.
3. Heat oil in a large pan and gently sauté the onions and garlic until soft.
4. Stir in the grated tomatoes and allow to cook for 5 minutes.
5. Stir in the sachet of Knorr Mild Durban Curry Cook-in-Sauce and allow to cook for 2 minutes stirring continuously.
6. Add the chickpeas, plain yoghurt and water and allow to simmer for 5 minutes so that the sauce can thicken.
7. Add the peeled prawns, stir well and allow to cook on a low heat for a further 8 minutes.
8. Remove from heat and stir through the fresh coriander.
9. Spoon prawn filling into the hollowed out bread rolls and garnish with toasted coconut and sprigs of fresh coriander.
1 Tin chickpeas, drained
