Prawn Masala

Name: Prawn Masala
Total time: 25 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb large prawns (peeled and deveined); 2 large onions (finely diced); 2 medium tomatoes (pureed); 1 tbsp ginger-garlic paste; 1 tsp Kashmiri red chili powder

A spicy, semi-dry prawn preparation coated in a thick tomato-onion masala.

25 minutes

Serves 4

Dinner

Contains common allergens

Seafood Shellfish

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Instructions

6 steps

1
Marinate Prawns: In a bowl, toss the cleaned prawns with 1/2 tsp turmeric, 1/2 tsp red chili powder, and 1/2 tsp salt. Set aside for 15 minutes.

2
Cook the Masala Base: Heat 3 tbsp oil in a skillet over medium heat. Add 1/2 tsp mustard seeds and a few curry leaves. Add the finely diced onions and sauté for 8-10 minutes until deep golden brown.
3
Add Aromatics & Tomatoes: Stir in the ginger-garlic paste and cook for 1 minute. Add the pureed tomatoes, Kashmiri chili powder, and 1 tsp coriander powder.
4
Reduce the Masala: Cook the tomato-onion mixture for 8-10 minutes, stirring frequently, until it reduces to a thick, dark paste and the oil leaves the sides of the pan.
5
Cook Prawns: Increase the heat to medium-high. Toss the marinated prawns into the thick masala. Stir-fry for 4-6 minutes.
6
Finish: The prawns are done when they curl into a 'C' shape and turn pink and opaque. Do not overcook, or they will become rubbery. Garnish with a squeeze of lime and fresh cilantro.

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