Prawn butter masala with baby Roma tomatoes

Prawn butter masala with baby Roma tomatoes

Made with Mutti Baby Roma tomatoes

Baby Roma are small, delicious, elongated tomatoes that stand out for their sweet flavour and fleshy texture. They are very carefully harvested and processed extremely quickly so that their freshly picked taste can be preserved. As their skin is very thin, they are ideal for use in quick sauces or for enjoying with shellfish and seafood.

cooking sketch 40 min (COOK TIME: 40 min)

cooking sketch Easy


  • 1 kg prawns (peeled and deveined)
  • 2 teaspoons smoked paprika
  • 1 tablespoon oil
  • Salt and pepper (to taste)
  • 2 tablespoons cashew nuts
  • Water
  • 2 tablespoons butter
  • 1 cup chopped onions
  • 1/2 tablespoon minced ginger
  • 1/2 tablespoon minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chilli powder
  • 2 tablespoons Mutti Double Concentrate Tomato Paste
  • 1/4 cup Mutti Baby Roma Tomatoes
  • 1/2 cup thickened cream
  • 1/4 cup chopped coriander leaves
  • Salt to taste
  • Coriander leaves (chopped, to garnish)
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Prawn butter masala with baby Roma tomatoes: Method

  1. Place prawns in a medium bowl. Add paprika. Toss. Season with salt and pepper. Cover and marinate in the refrigerator for about 15 minutes.
  2. Place cashew nuts in a food processor. Add enough water and process to a smooth paste. Set aside.
  3. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add prawns. Fry for 1-2 minutes or until golden. Turn the prawns over and fry on the other side for 1-2 minutes. Remove from pan. Set aside.
  4. To the same pan, add 2 tablespoons butter. Add onions, and sauté, stirring occasionally, for 2-3 minutes or until browned. Add minced ginger and garlic. Sauté, stirring, for about a minute or until fragrant.
  5. Add ground cumin, garam masala and red chilli powder. Fry for one minute. Add Mutti Tomato Paste and Baby Roma Tomatoes. Cook, stirring occasionally, for 2-3 minutes or until the tomatoes turn mushy and oil separates.
  6. Add cashew nut paste and cream. Stir to combine. Season with salt. Simmer for 2-3 minutes. Stir in fried prawns. Add coriander leaves. Simmer for another 3 minutes.
  7. Garnish with more coriander leaves if you like. Serve with cooked rice or naan.

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