Prawn Masala

Ingredients

Prawn

  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • juice of half a lime
  • 1/2 tsp salt
  • 1/4 tsp turmeric
  • 1/4 tsp red chilli powder
  • 1 tsp olive oil
  • 300g jumbo prawns, shelled & deveined

Masala

  • 2 tbsp olive oil
  • 2 onions, finely diced
  • 15 curry leaves
  • 4 gloves garlic, diced
  • 2 inch ginger, diced
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • 1 tsp salt
  • 4 tomatoes, diced
  • 2 green chillies, diced
  • 150ml coconut milk
  • 10ml tamarind chutney
  • juice of one lime

Instructions

  • Marinade the prawns with the ginger-garlic paste, lime juice, salt, turmeric, chilli powder, and olive oil. Set aside for at least 30 minutes.
  • For the masala gravy – heat a large deep pan on medium heat and add your onions and cook for 7-8 minutes. Then add your diced ginger, garlic, and chilli and cook for another 2-3 minutes.
  • Add your curry leaves leaves and let them crackle.
  • Now add the chilli powder, coriander powder, turmeric, and garam masala and stir the mix for 5-6 minutes.
  • Add the tomatoes and cook for 8-10 minutes or until broken down.
  • Once the tomatoes are done, add your coconut milk, tamarind chutney, and lime juice. Thicken your gravy slightly and then add the prawns
  • Cook for 6-7 minutes or until prawns are cooked and gravy thickens. Top with some ginger and coriander!
  • Serve this with a side of malabar paratha or some rice!