Spicy prawn pots with cumin toasts

Serves 4

This is a delicious starter or lunchtime treat using a little spicy influence. The cumin toasts are perfect for dipping into the sauce, and they are also great for serving with soup and various salads.

Ingredients

200g cooked peeled prawns
1tsp vegetable or olive oil
1 small onion, peeled and diced
1 dessertspoon mild curry paste
100g pineapple, trimmed and chopped
½ tsp grated ginger
2 cloves grated garlic
1tbs fresh coriander
Salt and pepper

TOASTS

1 tbsp olive or vegetable oil
4 medium slices Brace's bread
1 clove garlic, peeled
½ tsp ground cumin
1dsp cumin seeds
A pinch salt

Instructions
To make the prawn pots first heat the oil in a pan and sauté the onion until soft. Stir in the curry paste and cook for a minute. Add the pineapple, ginger and garlic, continue cooking over a medium heat for five minutes. Add the prawns and cook for a further two minutes. To finish add the yoghurt and chopped coriander. Divide between four warmed ramekin pots and serve with cumin toasts.

To make the cumin toasts, mix the ground cumin with the oil and add a pinch of salt, mix well. Cut each of the slices of bead into 4 triangles and brush lightly with the flavoured oil. Toast the un-oiled side under a grill, then turn over, sprinkle with cumin seeds and toast until golden, serve with the prawn pots.