A versatile mouth-watering masala paste: Part 3 - Masala garlic prawns

Two weeks ago I shared the Pastakia family recipe for a masala paste used to cook fish.  The flavours are intense and strong and I have found that the masala itself can be used in a variety of ways.  This week I will show you how to use it to cook a rich and decadent prawn dish that is perfect as a starter when you have guests as it is so quick to put together.

Serves 4 as a starter

Ingredients

• A thin slice of butter
• 1 tablespoon masala paste
• 150 grams raw tiger prawns
• 5g of coriander
• 1  tablespoon of lemon juice

Method

1. Melt the butter in a thick bottomed pan.
2. Add the masala paste and stir so that it mixes with the butter.  Let it cook for a minute or two.
3. Turn the cooker to a medium heat and add the prawns.  Stir well and let them cook.
4. As the prawns start to turn pink add the coriander and lemon juice.  Stir well.
5. Once cooked serve immediately.