Prawn Masala

RecipenKitchen Recipe 50 min · Serves 4 · Indian

Why make it 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.

You’ll need

Serves 4 500 g medium prawns, peeled and deveined, tails left on if… ½ tsp turmeric powder, for the marinade 1 tsp Kashmiri red chilli powder, for the marinade 1 tbsp lemon juice 1 tsp salt, divided between marinade and gravy, plus more t… 3 tbsp cooking oil 1 tsp cumin seeds 2 medium onions, finely chopped + 11 more in the full recipe

1 Step 1 of 9 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.

2 Step 2 of 9 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.

3 Step 3 of 9 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.

4 Step 4 of 9 Stir in the ginger-garlic paste and green chillies. Cook for 1 minute until the raw smell disappears.

5 Step 5 of 9 Add the ground coriander, ground cumin, chilli powder and turmeric for the gravy. Stir for 20 seconds, then pour in the tomato puree. The last 4 steps are in the full recipe.

Cook’s tip 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.

Prawn Masala

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