Tikka prawn poppadom bites

Curried prawns, poppadoms and mango chutney all in one tasty mouthful.

Serves 8 • Ready in 20 mins

1tbsp tikka curry paste (such as Patak’s)

150g raw, peeled prawns

1tbsp sunflower oil

2½tbsp mango chutney

2½tbsp Greek yogurt

16 mini poppadoms

Coriander leaves, to serve

1 Mix together the tikka paste and prawns and leave to marinate for 10 mins. Heat the oil in a frying pan until hot, add the prawns and stir-fry for 1-2 mins until pink and cooked through.

2 Stir the mango chutney and yogurt together and put a teaspoonful of the mixture on to each poppadom. Top with a prawn and coriander leaf.

Per serving: 40 cals, 2g fat, 0.5g sat fat, 3g carbs