Butter Prawns
Ready In: 4 hrs 45 mins
Serves: 2
Ingredients
- 500 g prawns, peeled and deveined
- 120 ml plain yogurt
- 1 tablespoon lime juice
- 25 mm cinnamon sticks
- 4 green cardamoms
- 4 cloves
- 4 black peppercorns
- 1 teaspoon cayenne pepper
- 4 garlic cloves
- 10 mm cube fresh ginger
- 1 small onion
- 1⁄2 teaspoon salt
- 1 tablespoon olive oil
- 3⁄4 tablespoon tomato puree
- 100 g butter
- 2 tomatoes, peeled and finely chopped
- 1⁄2 teaspoon chili powder
Directions
- Grind the cinnamon, cardamoms, cloves, peppercorn and cayenne pepper to a fine powder.
- Mix 60 ml of the yoghurt and the lime juice in a small bowl and then add the ground spices. Mix to a paste then add the prawns. Ensure all the prawns are coated then refrigerate for about 4 hours or overnight.
- Peel and chop the onion, garlic and ginger. Liquidise them to a smooth paste adding a little water if necessary. Mix in the salt.
- Heat the olive oil in a frying pan or work and stir fry the onion/garlic/ginger paste for 5 minutes. Add the prawns and stir fry for about 4 minutes. Remove the prawns and keep aside.
- Add the tomato puree and butter to the pan and stir until the butter melts, Cover the pan and simmer for 10 minutes.
- Meanwhile bring the chopped tomatoes to the boil in a separate pan with the chili powder. Cook for 10 minutes then add the tomatoes to the stir fry, bring to the boil and simmer, uncovered for a further 5 minutes.
- Slowly stir in the remaining 60 ml of the yoghurt and simmer for a further 5 minutes.
- Add the reserved prawns, mix well and serve immediately.
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