Prawn Karahi

INGREDIENTS

¼ cup oil
1 large onion, finely chopped
400g peeled king sized prawns
1 tbsp oil
¼ tsp Supreme Turmeric powder
½ can Supreme Chopped Tomato Tin, pureed in a blender
2 tsp Supreme Garlic Paste
½ tsp Supreme Turmeric Powder
1 tsp Supreme Chilli Powder
3 tbsp Supreme Tandoori Masala Powder
1 tsp Supreme Cumin Powder
Salt to taste
⅓ cup boiling water
½ red bell pepper cut into chunks
½ yellow pepper cut into chunks
½ green pepper cut into chunks
20g butter

Garnish:
Sliced spring onions
Chopped coriander

METHOD

Heat 1 tbsp oil in a frying pan over high heat. Add turmeric powder and prawns and flash fry until prawns start to turn pink. Remove using a slotted spoon and set aside. Heat ¼ cup oil in a karahii over medium heat. Add chopped onions, saute until golden brown. Add garlic paste cook for a minute then add turmeric powder, chilli powder, tandoori masala powder, cumin powder and salt to taste. Cook for another minute or so and then stir in pureed chopped tomatoes. Turn heat to low, add red, yellow, green pepper chunks and simmer for 20 minutes. Add ⅓ cup water, prawns and butter. Simmer on medium for 10-12 minutes, garnish with sliced spring onions and chopped coriander. Serve immediately with steamed basmati rice.