Ingredients

2 TBSP oil
350 grams raw shrimp, peeled and deveined
1 onion, finely chopped
2 TBSP garlic, minced
1 TBSP ginger, minced
1 tsp. salt
1 tsp. coriander powder
1 tsp. turmeric powder
1 tsp cumin powder
½ tsp. chilli powder
2 TBSP tomato paste
1 cup (8 ounces) crushed tomatoes

1 14-oz. can full-fat or lite coconut milk
Lemon juice
1/3 cup chopped fresh cilantro

Instructions

1. In a large skillet, heat 2 tablespoons of oil. Add finely chopped onion and cook until golden brown. Add garlic and ginger and cook for a few minutes.
2. Stir in all spices and mix well. Add tomato paste and crushed tomatoes and cook well until you see oil at the edges (6-8 minutes). Set aside masala sauce.
3. In a separate pan, melt butter and add prawns. Cook until pink, 1 to 2 minutes per side. Careful not to overcook.
4. Add cooked prawns and butter to masala sauce. Add coconut milk and lemon juice to taste and simmer for a few minutes. Sprinkle with cilantro and serve with rice.