Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
20 Ingredients
Number of servings
4
Cashew nut paste
- 2tablespoons cashew nuts
- 1tablespoons water, enough to make a smooth cashew nut paste
Masala sauce
- 2tablespoons butter
- 1 cup onions, chopped
- 1/2tablespoons ginger, minced
- 1/2teaspoons garlic, minced
- 1teaspoons ground cumin
- 1teaspoons garam masala
- 1/2teaspoons red chilli powder
- 2tablespoons Mutti Double Concentrated Tomato Paste
- 400grams Mutti Baby Roma Tomatoes, drained
- 1/2 cup thickened cream
- 1/4 cup coriander leaves, chopped
- salt, to taste
- coriander leaves, chopped (to garnish)
Prawns
- 1kilograms prawns, peeled and deveined
- 2teaspoons smoked paprika
- 1tablespoons oil
- 1 salt, to taste
- 1 pepper, to taste
Method
Step 1 of 7
Place prawns in a medium bowl. Add paprika. Toss. Season with salt and pepper. Cover and marinate in the refrigerator for about 15 minutes.
Step 2 of 7
To make cashew nut paste, place cashew nuts in a food processor. Add enough water and process to a smooth paste. Set aside.
Step 3 of 7
Heat 1 tbsp oil in a large frying pan over medium-high heat. Add prawns. Fry for 1-2 minutes or until golden. Turn the prawns over and fry on the other side for 1-2 minutes. Remove from pan. Set aside.
Step 4 of 7
To the same pan, add the butter and onions, and sauté, stirring occasionally, for 2-3 minutes or until browned. Add minced ginger and garlic. Sauté, stirring, for about a minute or until fragrant.
Step 5 of 7
Add ground cumin, garam masala and red chilli powder. Fry for one minute. Add Mutti Tomato Paste and Baby Roma Tomatoes. Cook, stirring occasionally, for 2-3 minutes.
Step 6 of 7
Add cashew nut paste and cream. Stir to combine. Season with salt. Simmer for 2-3 minutes. Stir in fried prawns. Add coriander leaves. Simmer for another 3 minutes.
Step 7 of 7
Garnish with more coriander leaves if you like. Serve with cooked rice or naan.
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