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
Method
- 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.
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Chefs Tips
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.
To Serve
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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