Prawn Masala
Ingredients
- 400 gWild shrimp (peeled)
- 1 pcOnion (finely sliced)
- 2 pcGarlic (minced)
- 2 pcRound tomato (small dice)
- 2 tbspPeanut oil
- 1 tspTurmeric powder
- 1 tspCumin ground
- 1 tspCoriander seeds (crushed)
- 1 tspgaram masala
- 1 tspkashmiri chili
- 0.5 pcFresh cilantro (chopped)
- 0.5 pcCitrus aurantiifolia (Christm.) Swingle. (juiced)
- 1 pinchGray sea salt
- 20 gFresh ginger (chopped)
Method
Plump prawns coated in a dark red sauce that clings to the flesh. The powerful scent of toasted cumin and the heat of Kashmiri chili dominate the plate.
- 1
Heat one tbsp of oil in a pan. Sear the prawns over high heat until they turn pink and firm. Remove and set aside to keep the flesh juicy.
- 2
In the same pan, add the remaining oil. Brown the sliced onions until they are deeply amber. Add the minced garlic and ginger.
- 3
Stir in the diced tomatoes and all the spices. Reduce over medium heat. The sauce should thicken and coat the spoon, with oil starting to bead on the surface.
- 4
Return the prawns to the pan. Toss vigorously to coat them in the sauce. Finish with lime juice and chopped fresh coriander.
Frequently asked questions
How do you get this dish right?
- Do not overcook the prawns at the start, they will finish heating in the sauce.
- If the sauce sticks too much before the tomatoes have melted, add a splash of water.
- The sauce should be thick and reduced, it should not drown the prawns.
How long does this dish keep?
Eat immediately. Prawns become rubbery when reheated.
