‘If you want a rich and decadent prawn dish, look no further. The creamy, tangy and mildly spicy sauce is filled with the flavours of the ocean. Serve the chaat on special occasions or as a starter when you have guests over for dinner – it is sure to impress!’ Fatima Sydow
SERVES 4 • TOTAL TIME 15 min
Olive oil 1 tbsp
Butter 40 g
Onion, small, finely chopped, 1
Garlic clove, grated 1
Ground cumin 1 tsp
Paprika 2 tsp
Turmeric 1 tsp
Seafood masala 1 tbsp
Leaf masala 1 tbsp
Salt 1 tsp
Tomato paste 1 tbsp
Prawns, shelled and deveined 800 g
Fresh cream 500 ml
Fresh coriander, chopped, as garnish
Lemon juice, to serve
1. In a pan, heat the butter and olive oil on medium heat. Add the onion and garlic and cook for 2–3 minutes or until the onions are soft. Next, add all the spices, salt and tomato paste and cook for 3–5 minutes or until the spices separate from the oil.
2. Next, add the prawns and stir. Add the fresh cream and cook uncovered for 3–5 minutes. Remove from the heat and leave to rest for a few minutes to allow the sauce to thicken.
3. Sprinkle over the coriander and add a squeeze of lemon. Serve with roti or basmati rice.
Recipe: Fatima Sydow
Photography : Courtesy Images
Once you’ve tried a piece of roast salmon smothered in our red-wine butter, you won’t want to go back to the the typical white-wine sauce.