Peri-Peri Prawns

• Marinate for Prawns
• 1 kg prawns in shell
• 1 tsp Robertson peri-peri
• 1 tsp Robertson chicken spice
• 1 tsp coriander powder
• 1 tsp jeera powder
• 1 tbsp mix masala
• 1 tbsp crushed garlic
• 2 tbsp lemon juice
• Ingredients for sauce
• 1 can tomatoes
• 3 tomatoes grated
• 1 large onions (sliced)
• 1 tsp crushed fresh green chillies
• few curry leaves
• 1 tsp mustard seeds
• 1 tbsp mix masala
• 125g butter
• 1 cup peri-peri oil
• salt to taste
• dhania

1. Marinate prawns & leave in fridge for minimum of 2hrs.
2. Fry Prawns
3. Add butter and oil in pot and fry prawns - remove once color changes pink - do not overcook prawns.
4. Make Sauce
5. Fry onions , curry leaves, mustard seeds to the butter/oil until soft.
6. Add all spices to the onion & stir for a few minutes.
7. Add tomatoes,salt & cook until it forms thick sauce.
8. Add sauce to the prawns, cover with foil and grill in oven at 220 deg. for 30 minutes.
9. Remove foil and leave for another 10 minutes.
10. Garnish with dhania

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Taken from www.epicurious.com/recipes/member/views/peri-peri-prawns-50046356 (may not work)