13 March 2019 By

Masala Prawns with Peppers – made with large king prawns stir-fried in a ready to eat simmer sauce, from Latasha’s Kitchen. The prawn tail gives the dish character along with the use of the colourful peppers.


Ingredients − Serves 4 to 5 as part of a shared meal

  • 800 g large king prawns, shelled, de-veined, tail-intact
  • 1 tbsp minced garlic
  • 2 tbsp minced ginger
  • ¼ tsp salt


  • 3 tbsp oil
  • 1 onion, minced
  • 2-3 hot dry chilli peppers
  • 2 Roma tomatoes, diced, seeds removed
  • 1 red, 1 green and 1 yellow capsicum, cut into small chunky wedges
  • ¼ tsp salt
  • ¼ cup coriander, chopped
  • Juice of 1 lemon
  • ½ Jar Latasha’s Kitchen Tikka Simmer Sauce

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  1. Mix prawns, garlic, ginger and salt. Allow to marinate 5 minutes.
  2. Heat oil in a heavy bottom pan, add onions and sauté about 3 minutes on medium heat.
  3. Add hot chilli peppers and sauté about 2 minutes on medium heat.
  4. Next add prawns and sauté until prawns start to turn pinkish white. It will take about 3 minutes.
  5. Then add tomatoes and capsicums and fry for another minute or so on high.
  6. Pour in Latasha’s Kitchen Tikka Masala Simmer Sauce. Sauté for another couple of minutes on high, sprinkling with a little splash of water if needed.
  7. Stir in the lemon juice and chopped coriander leaves.
  8. Serve as apart of a shared meal with other dishes like pilaf rice, dahl and raita.