This is a delicious sweet sauce, that works well as a dipping sauce for breads, or add prawns to serve as a main dish. Using fresh tomatoes give this dish a fresh sweet taste as well as a brighter colour than tinned.
Ingredients – Serves 2
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- 1 tsp each – ground turmeric, ground cayenne, ground paprika (if you want a spicier blend, increase the cayenne)
- 4 fresh tomatoes – using fresh tomatoes give a sweet taste and bright colour
- 1-2 tablespoons of caster sugar (to taste)
- ½ fresh lime
- 1 banana shallot or ¼ of an onion, finely diced
- 1-inch fresh ginger – finely diced
- 2 tablespoons of fresh coriander
- 1 red chilli – half cut into slices (for garnish), half finely diced
- 1 tsp tomato puree
- Knob of butter for cooking
- 2 tablespoons oil for cooking
- 200g fresh prawns butterflied
- 1. Grind the cumin and coriander seeds in a pestle & mortar
- 2. Add turmeric, cayenne, paprika.
- 3. Ideally use a box grater to grate the tomatoes – discard the skin, set aside.
- 4. Heat frying pan on medium heat with butter and oil, add shallot and ginger, on low heat and cook for 10 mins stirring occasionally.
- 5. Add the spices, stir
- 6. Add the grated tomato, stir
- 7. Add the lime, sugar, fresh coriander, chilli, tomato puree…taste and season as required. Simmer for 10 mins
- 8. Season prawns
- 9. Heat a frying pan, add oil. Place the prawns and cook on a high heat until pink.
Roll the lime before you squeeze to release more juices.
Grate tomato to remove the skin, it’s easier and quicker than blanching.
Using fresh tomatoes gives the masala a really fresh taste as well as a brighter colour than tinned.
Use a small bowl to shape the rice and place on a plate, spoon on the masala sauce, place prawns onto the plate and garnish with coriander and chilli slices.
Watch the video to see how to make the Masala
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