Prep 20 mins
Cook 10 mins
From Madhur Jaffrey's Simple Indian Cookery. My husband made it and it is so elegant and delicious. She called for a 1/2 tsp cayenne in the sauce, but we reduced and you can reduce further if you're sensitive to heat. Serve with basmati rice, naan and green peas.
- 14.79 ml tomato puree
- 3.69 ml salt
- 1.23 ml sugar
- 4.92 ml garam masala
- 2.46 ml ground cumin
- 1.23 ml cayenne pepper
- 14.79 ml lemon juice
- 200 ml single cream
- 59.16 ml water
For the Prawns
- 29.58 ml olives or 29.58 ml peanut oil
- 25 g unsalted butter
- 4.92 ml cumin seed
- 29.58 ml shallots, finely chopped
- 3 garlic cloves, finely chopped
- 566.99 g medium raw prawns, peeled and de-veined
- 1.23 ml turmeric
- 4.92 ml ground coriander
- 1.23 ml cayenne
- 2.46 ml salt
- Combine all ingredients for the sauce in a bowl, whisk until smooth. Cover and chill until needed.
- Melt butter and oil in large frying pan over high heat. When hot, add cumin seeds and let sizzle for 10 seconds.
- Put in shallots and garlic, stirring until very lightly browned.
- Add the prawns, turmeric, coriander, cayenne and salt.
- Stir and fry until the prawns have just turned opaque.
- Pour in the sauce and heat it through, stirring as you go.
- Serve immediately.