Prawn Masala
Juicy prawns simmered in a thick onion and tomato masala with cumin, coriander and a little kasuri methi. It's ready in under an hour and goes well with rice or roti.
Ingredients
Equipment: Wide heavy-based pan or karahi with a lid, blender or hand blender, chopping board and knife
Method
Pat the prawns dry with kitchen paper. Toss them with the marinade turmeric, the first spoon of chilli powder, lemon juice and half a teaspoon of salt. Leave them for 10 minutes while you chop the onions.
Heat the oil in a wide pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant and a shade darker.
Add the chopped onions and a small pinch of salt. Cook, stirring often, for 8 to 10 minutes until soft and golden brown at the edges. Splash in a spoon of water if they catch.
Stir in the ginger-garlic paste and green chillies. Cook for 1 minute until the raw smell disappears.
Add the ground coriander, ground cumin, chilli powder and turmeric for the gravy. Stir for 20 seconds, then pour in the tomato puree.
Cook the tomato puree over medium heat for 8 minutes, stirring now and then, until it thickens and the oil separates and glistens around the edges of the masala.
Pour in the warm water and add the remaining half teaspoon of salt. Bring to a gentle simmer and cook for 4 minutes to make a thick, spoonable gravy.
Add the marinated prawns in a single layer and spoon the masala over them. Cover and cook on medium-low for 4 to 5 minutes, turning once, until the prawns are pink, curled into a loose C shape and opaque all through.
Sprinkle over the kasuri methi and garam masala. Taste and adjust the salt, then turn off the heat and rest the pan for 2 minutes. Finish with fresh coriander.
Cooking tips
- Do not overcook the prawns. They turn rubbery once they curl into a tight O, so take the pan off the heat when they form a loose C.
- Dry the prawns well after washing, or the extra water will thin the masala and the marinade will not cling.
- Take your time with the onions and tomato. Browned onions and a masala where the oil has separated give the deepest flavour.
- If using frozen prawns, thaw them fully in the fridge overnight and drain well before marinating.
Substitutions
- Swap prawns for firm white fish chunks or boneless chicken pieces; cook chicken in the gravy for 12 to 15 minutes until it reaches 74°C.
- Use 1 tsp regular red chilli powder plus a pinch of paprika if you can't find Kashmiri chilli powder.
- Replace kasuri methi with a pinch of extra garam masala, though the flavour will be slightly different.
- Use 1 cup of canned chopped tomatoes if fresh tomatoes are pale or out of season.
Serve with
Serve with plain steamed basmati rice, jeera rice or hot roti. A simple cucumber and onion salad with lemon on the side balances the spice.
Storage
Cool within 2 hours and keep in a sealed container in the fridge for up to 1 day. Prawns are best eaten fresh, so make only what you need.
Reheating
Warm gently in a pan over low heat with a splash of water for 3 to 4 minutes until steaming hot all through. Do not boil, or the prawns will turn tough.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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