Prawn Masala

• 
• Servings
  2
• Prep
  15 m
• Cook
  15 m

Recipe By: Dylan Vickers-Fukakusa

This recipe is a simple yet luxurious way to elevate fresh or frozen prawns into a complex curry. The warming spices nicely compliment the plump and buttery pieces of shellfish. Serve with rice or your favourite Indian flatbread.

Ingredients 

• 75g prawns, tails on & shells removed
• ½ tsp turmeric
• ¼ tsp salt
• 2 TBL vegetable oil or ghee
• ½ brown onion, diced
• 1 garlic clove, minced
• 2cm ginger, minced
• 1 chilli, diced 
• 1 tomato, largely diced
• 1/2 cup water
• chopped coriander for garnish 

Spice Blend

• ½ tsp garam masala
• ½ tsp kashmir chilli
• ½ tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp black pepper

Method 

1. In a bowl, combine the prawns, turmeric and salt and marinate for an hour or overnight in the fridge.
2. Heat a heavy bottomed skillet over medium-low heat and pour in the oil or ghee.
3. Add in the onions and gently caramelise for 5 minutes, stirring occasionally.
4. Add the spice blend followed by the garlic, ginger and chilli. Fry for a minute to release their fragrance, ensuring nothing sticks to the bottom of the pan.
5. Next, add the tomatoes and the water. Cook until the they begin to soften and the sauce thickens to a gravy like consistency.
6. To finish, combine the prawns with the masala and gently simmer until they are just cooked through.
7. Garnish with coriander and serve.

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Printed From otaokitchen.com.au 12/04/2024