Masala prawns in tomato and pepper sauce Recipe

The Eat Out Woolworths Restaurant of The Year All the Eat Out star restaurants Eat Out judging process

Join our community

Write reviews, comment on stories and enter competitions.
Sign up as a user
List your restaurant

Create and manage a listing for your restaurant.
Sign up as a restaurant
Claim your restaurant

Manage an existing listing.
Claim your restaurant

Get the latest restaurant and food news delivered to your inbox every week!

@eatout_southafrica

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

curry

seafood

Ingredients

For the marinade:

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

For the tomato and pepper sauce:

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.