Prawn Masala

Contains: shellfish

• Coriander leaves

  chopped

  30 ml

• Cumin seeds

  5 ml

• Garam masala

  5 ml

• Garlic

  crushed

  2 pc

• Ginger

  grated

  1 pc

• Lemon juice

  freshly squeezed

  5 ml

• Oil

  20 ml

• Onion

  finely chopped

  1 pc

• Prawns

  peeled and deveined

  200 g

• Red chili powder

  5 ml

• Salt

  to taste

• Tomato

  chopped

  150 g

• Turmeric powder

  5 ml

• Water

  100 ml

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Method

1. 1Heat 20 ml oil in a deep pan over medium heat. Add 1 finely chopped onion and sauté until golden brown.
2. 2Add 2 crushed garlic cloves and 1 tsp grated ginger. Sauté for 1 minute until fragrant.
3. 3Stir in 1 tsp cumin seeds, 1 tsp turmeric, 1 tsp red chilli powder, and 1 tsp garam masala. Cook for 30 seconds to release aroma.
4. 4Add 150 g chopped tomatoes and cook until they break down into a thick paste, about 5 minutes.
5. 5Toss in 200 g cleaned prawns and stir well to coat in the masala. Cook for 2 minutes until prawns turn pink.
6. 6Pour in 100 ml water, season with salt to taste, and simmer for 5 minutes on low heat.
7. 7Garnish with 2 tbsp chopped fresh coriander and serve hot with steamed rice or roti.
8. 8Optional: drizzle with 1 tsp lemon juice just before serving for a bright finish.