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Recipes

Masala prawns in tomato and pepper sauce

A simple, scrumptious way to prepare prawns, this recipe comes to us from cookbook Shanaaz's Real Food, by radio personality Shanaaz Parker.

Serves: 4 to 6 people

Ingredients

15 ml garlic and ginger paste
30 ml tomato paste
60 ml lemon juice
15 ml crushed coriander seeds
15 ml crushed cumin seeds
5 ml turmeric
15 ml chilli powder
10 ml honey
30 ml sesame seeds
salt
1 large onion
3 large tomatoes
30ml cooking oil
30 ml butter
10 curry leaves
1 deseeded and sliced yellow pepper
1 deseeded and sliced green pepper
30 ml fish seasoning

Method

Place the prawns in a large bowl and add all the marinade ingredients. Mix well and leave in the refrigerator for a couple of hours or overnight.

Tomato and pepper sauce:
Liquidise the onion and the tomatoes until well blended. Heat the oil and the butter in a deep frying pan. Add the curry leaves and fry for 4–5 minutes. Add the tomato mixture to the pan and cook for 5–7 minutes, stirring until the liquid from the tomatoes has evaporated.
Add the peppers and the fish seasoning, and cook for 3 minutes. Add the prawns and mix well. Cook over medium heat for 5–7 minutes or until the prawns are pink in colour and the sauce has thickened. Serve with bread, onion salad and roasted vegetables.

Extract from Shanaaz’s Real Food, by Shanaaz Parker, published by Human & Rousseau.

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