Eggplant Kasaundi & Prawn Fry

Ingredients (Serves 2-4)

• ½ jar Latasha’s Kitchen Eggplant Kasaundi Chutney
• 2 tbsp sunflower oil
• 1 clove finely chopped garlic
• 1 whole red chilli, thinly sliced
• 1 cup sliced asparagus
• 1 tomato, cut into wedges
• Salt to taste
• 125 g fresh cleaned banana prawns
• 2 tbsp water

Garnish

• Chopped coriander leaves
• Some yoghurt to drizzle (optional)

Method

1. Heat oil in a pan, add garlic and red chilli and sauté for a minute.
2. Add Latasha’s Kitchen Eggplant Kasaundi Chutney, a little water, asparagus, a few tomato wedges and prawns and stir-fry until prawns are cooked.
3. Add salt to taste and garnish with coriander leaves. Serve with rice.
4. As an alternative to prawns, try stir-frying sliced chicken tenderloin and mushrooms with 2 tablespoons of coconut milk or cream, using the method above.