Tiger prawns and mussels cari

Method:

Start by removing the heads of the tiger prawns. In a pan, add three tbsp of vegetable oil, and  add the heads. As soon as they start colouring, add the onion and the thyme. Crush the garlic and ginger into a paste and add to the pan. Once your garlic is cooked add a tin of chopped tomatoes. Turn the heat down and let the sauce simmer for 30 minutes, stirring every now and then, add a bit water if the sauce starts drying out. After 30 minutes, add the prawns tails, once they start colouring throw in the mussels. Lid on and let everything cook for 5 minutes.  Add some fresh parsley before serving.