Ingredients
- 500g raw, peeled and deveined tiger prawns
- 4tbsp vegetable oil
- 1 each red, green and yellow pepper, deseeded and chopped into 1.5cm dice
- 1tsp green chilli paste
- 1tsp garlic paste
- ½tsp garam masala
- 2tbsp ketchup
- 4tbsp tamarind sauce
- lime wedges (optional), to serve
- sliced and washed well
- 150g cherry tomatoes, quartered
- large handful coriander, chopped
- juice 1 lime
- 2tbsp extra virgin olive oil
- 500ml good-quality vegetable or chicken stock
- 120g quick-cook polenta
- 20g butter
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