Ingredients
- 1 quantity Zanzibar Fish Masala
- 2 red onions peeled and roughly chopped
- 1 tbsp vinegar
- 1 tbsp fresh lime juice
- 2 fresh green chillies
- 400 g raw peeled prawns
- 4 tbsps sunflower oil
- 2 red onions peeled and thinly sliced
- 3 large tomatoes cut into small cubes
- sea salt to taste
- a handful coriander leaves chopped
Servings:
Instructions
- Take half of the Zanzibar fish masala and blend in a processor with the chopped onions, vinegar, lime juice and green chillies until a paste forms. Cover the prawns with the paste and leave to marinade for 30 minutes.
- Heat 2 tbsps sunflower oil in a large frying pan. Add the prawns with the marinade and fry until they are cooked through, then remove from the wok.
- Add another 2 tbsps sunflower oil and fry the sliced red onions until they start to brown. Add the remaining Zanzibar Fish Masala and fry for 30 seconds, stirring often.
- Add the tomatoes and fry for 3 minutes then add 150 ml of water and salt to taste. Simmer until the oil returns and the sauce reduces.
- Return the prawns to the wok and simmer for a further 3 minutes.
- Garnish with the coriander leaves and serve with rice.
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