Prawn Masala
A home-style recipe for Prawn Masala. Serves 4, ready in about 30 minutes.
Ingredients
- 500 g prawns (jhinga), peeled and cleaned, black vein removed
- ¼ cup oil
- 2 onions, finely chopped
- 1 tbsp ginger-garlic paste
- 3 tomatoes, chopped
- 1 tsp salt
- 1 tsp red chilli powder
- ½ tsp turmeric
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tbsp lemon juice
- 2 green chillies and a handful of fresh coriander, to finish (optional)
Missing something?
- No prawns? Use fish or chicken.
- No onion? Use spring onions, or a little onion powder (less depth).
- No tomato? Use 1 tbsp tomato paste per tomato, or 2 tbsp yogurt for tang.
Method
- Wash the prawns and drain well.
- Heat the oil and fry the onions for 6–8 minutes until golden. Add the ginger-garlic paste for 1 minute.
- Add the tomatoes, salt, chilli, turmeric and coriander powder. Cook for 8–10 minutes, until the tomatoes break down and the oil separates.
- Add the prawns and cook on medium heat for 6–8 minutes, stirring, until they turn pink and curl. Add a splash of water if you want more gravy.
- Add the garam masala, lemon juice, green chillies and coriander.
Tip: Take the prawns off the heat as soon as they curl into a loose C; overcooked prawns go rubbery.