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| Servings: 3 servings


  • 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 and 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.

Prepared by Gail Haselsteiner
Photo: Gail Haselsteiner

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