Gail’s Prawn Curry

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TRH Gail's Prawn Curry

1 x 400 g King Prawn meat deveined, heads and shells removed, washed and patted dry
2 tbsp butter or olive oil
3 tbsp Amina Fish and Prawn Masala
1 tbsp leaf masala
1 tsp chilli powder
3 tbsp lemon juice
1/2 chopped red chilli
1/2 chopped onion
2 tsp garlic and chillI paste
2 tbsp tomato purée
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 1/2 hour in fridge.
Take a large saucepan add butter and sauté onion, garlic and chilli paste, chopped chilli until tender. Add marinaded prawn meat and cook for 4 minutes.
Add tomato purée and coconut cream and let bubble for a further 2 minutes.
Serve with Jasmine rice.

Prepared, tried and tested by: Gail Haselsteiner

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