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 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