Prawn masala

Prawn masala

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

This simple North Indian prawn dish is deliciously different from the coconut curries of South and West India, and is very popular in restaurants because it is quite easy to make and it does not need a lot of spices. The tomato–capsicum combination is delectable and appeals to a wide range of taste buds. Serve with steamed basmati or other long-grain rice and Naan.

Ingredients

Quantity Ingredient
1kg medium or large raw prawns, shelled and deveined
1 teaspoon turmeric
1/2-1 teaspoon salt, or to taste
2 tablespoons vegetable or canola oil
1 onion, sliced
1 tablespoon Ginger paste
1 tablespoon Garlic paste
2 green chillies
1 tablespoon ground coriander
1 teaspoon chilli powder
6 tomatoes, diced
or 1.5 x 400g diced tomatoes, drained
2 yellow, red or green capsicums, diced
coriander leaves, to garnish
Naan, (optional)

Method

  1. Put the prawns in a large bowl. Sprinkle over the turmeric and salt and toss to thoroughly coat the prawns. Set aside.
  2. Heat the oil in a large frying pan. Sauté the onion over a medium heat, stirring occasionally, for 6–8 minutes, or until golden brown. Stir in the ginger and garlic pastes and the green chillies, and cook for 2 minutes.
  3. Add the ground coriander and chilli powder and cook, stirring, for about 1 minute, or until the spices release their aroma. Add the tomato and capsicum and cook over a medium heat, stirring occasionally, for about 4 minutes, or until the tomato has softened.
  4. Add the reserved prawns and cook, stirring occasionally, until the prawns are translucent and firm to the bite – about 5 minutes for medium prawns and 7 minutes for large prawns.
  5. Garnish with the coriander leaves and serve hot.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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