Prawn Masala

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.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 233
• Protein: 24 g
• Carbs: 12 g
• Fat: 9 g

Ingredients

• 400 g Wild shrimp ( peeled )
• 1 piece Onion ( finely sliced )
• 2 piece Garlic ( minced )
• 2 piece Round tomato ( small dice )
• 2 tbsp Peanut oil
• 1 tsp Turmeric powder
• 1 tsp Cumin ground
• 1 tsp Coriander seeds ( crushed )
• 1 tsp garam masala
• 1 tsp kashmiri chili
• 0.5 piece Fresh cilantro ( chopped )
• 0.5 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 1 pinch Gray sea salt
• 20 g Fresh ginger ( chopped )

Instructions

1. Searing the prawns

   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. Aromatic base

   In the same pan, add the remaining oil. Brown the sliced onions until they are deeply amber. Add the minced garlic and ginger.

3. Cooking the masala

   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. Final coating

   Return the prawns to the pan. Toss vigorously to coat them in the sauce. Finish with lime juice and chopped fresh coriander.

Chef's tips

• 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.

Storage

Eat immediately. Prawns become rubbery when reheated.