GAIL’S PRAWN CURRY
1 x 400 g King Prawn meat deveined, heads and shells removed, washed and patted dry
2 tablespoons butter or olive oil
3 tablespoons Amina Fish and Prawn Masala or any other suitable masala
1 tablespoons leaf masala (spice mecca )
1 teaspoon chilli powder
3 tablespoons lemon juice
½ chopped red chilli
½ chopped onion
2 teaspoons garlic and chilli paste
2 tablespoons tomato puree
1 cup coconut cream or coconut milk
chopped coriander/cilantro for garnish
In a bowl add prawn masala, chilli powder, leaf masala and mix in lemon juice. Marinade prawn meat for ½ hour in fridge.
Take a large saucepan add butter and sauté onion, garlic and chilli paste, chopped chilli until tender. Add marinaded prawn meat and cook for 4 minutes. Add tomato puree and coconut cream and let bubble for a further 2 minutes. Serve with Jasmine rice. Garnish with fresh coriander and sliced red chilli. Yields 3 servings.
Prepared by Gail Haselsteiner
Photo: Gail Haselsteiner
