Sufra Dayma: Butter Prawns Indian Style By Moushira Abdel-Malek Serves 4 Ingredients: 1 kg large prawns (peeled, deveined, tails intact) 2 large garlic cloves (crushed) 1 tsp sugar 2 tbsp each: tandoori paste + tomato paste + chopped coriander leaves 1 tsp each: ground cumin, paprika , garam masala, salt + pepper 1/4 cup sour cream 300 ml cooking cream 1 tbsp toasted slivered almonds 100 gms butter Method: Melt butter in a large saucepan over medium heat. Add garlic, all seasoning and cook over medium heat until fragrant (approx. one minute). Add sugar, tandoori and tomato paste. Cook for a further couple of minutes. Stir in cooking cream. Reduce heat and simmer for ten minutes, to slightly thicken sauce. Add prawns to pan and cook only for eight minutes, after bringing to a boil. Remove pan from heat and stir in sour cream and coriander. Pour into serving dish and sprinkle almonds on top. Serve with rice or spaghetti and a yoghurt raiita salad
