Prawns In A Butter-Tomato Sauce - cooking recipe

Ingredients

Sauce
1 tablespoon tomato puree
3/4 teaspoon salt
1/4 teaspoon sugar
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
200 ml single cream
4 tablespoons water
For the Prawns
2 tablespoons olives or 2 tablespoons peanut oil
25 g unsalted butter
1 teaspoon cumin seed
2 tablespoons shallots, finely chopped
3 garlic cloves, finely chopped
1 1/4 lbs medium raw prawns, peeled and de-veined
1/4 teaspoon turmeric
1 teaspoon ground coriander
1/4 teaspoon cayenne
1/2 teaspoon salt

Preparation

Combine all ingredients for the sauce in a bowl, whisk until smooth. Cover and chill until needed.
Melt butter and oil in large frying pan over high heat. When hot, add cumin seeds and let sizzle for 10 seconds.
Put in shallots and garlic, stirring until very lightly browned.
Add the prawns, turmeric, coriander, cayenne and salt.
Stir and fry until the prawns have just turned opaque.
Pour in the sauce and heat it through, stirring as you go.
Serve immediately.