700g large prawns, peeled and de-veined (retain tail)
1 tsp Malawi Curry Powder
1 tbsp lemon juice
3 tbsp unsalted butter (or groundnut oil)
2 tsp chopped garlic
1 small red onion, peeled and finely chopped
2 tsp Peri Peri paste
2 medium-size ripe tomatoes, minced
1 tsp lemon thyme (or ½ tsp thyme + ½, tsp lemon zest)
2 tbsp finely-chopped parsley
2 tsp paprika
120ml chicken broth (or water) coarse sea salt to taste
1. Toss together the prawns and the curry powder and lemon juice in a bowl then set aside.
2. Heat 1 tbsp of the butter in a large frying pan over high heat. When hot add the garlic and the prawns, toss until the crustaceans turn pink (about 2 minutes) then transfer to a bowl.
3. Add the remaining butter to the pan and when melted add the onions. Reduce the heat to medium-high and cook, stirring continually, until the onions soften and begin to brown (about 4 minutes). Stir-in the peri-peri paste, the tomatoes, lemon thyme, parsley, paprika and the broth. Cook for about 3 minutes, or until the tomatoes soften and the sauce thickens.
4. Return the prawns to the pan and cook until heated through (about 2 minutes). Check the seasoning and add salt to taste. Serve on a bed of rice.