Prawn Masala

Ingredients

• 600g large prawns, cleaned and deveined
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp turmeric
• Curry leaves
• 2 tbsp coconut oil
• Fresh coriander

Method

1. Clean and marinate prawns: Peel and devein 500g medium prawns. Wash well. Mix with half tsp turmeric, half tsp red chilli powder and salt. Marinate for 10 minutes.
2. Heat oil and fry onions: Heat 3 tbsp oil in a wide pan. Add 2 finely chopped onions and cook on medium-high heat for 12-15 minutes until golden brown.
3. Add ginger-garlic paste: Add 1.5 tbsp ginger-garlic paste. Fry for 2-3 minutes until the raw smell disappears.
4. Add tomatoes: Add 3 finely chopped tomatoes. Cook for 8-10 minutes until mushy and oil begins to separate.
5. Add spices: Add 1.5 tsp coriander powder, 1 tsp cumin powder, 1 tsp red chilli powder, half tsp turmeric and salt. Cook for 3 minutes, stirring continuously.
6. Sauté prawns: Add the marinated prawns to the masala. Toss on high heat for 3-4 minutes. Prawns cook very quickly — they will turn pink and curl up.
7. Add coconut milk: Pour half cup thick coconut milk. Stir gently and reduce heat to low.
8. Simmer gently: Simmer for 5-6 minutes on low heat. Do not boil vigorously after adding coconut milk as it can curdle.
9. Add garam masala and lemon: Add 1 tsp garam masala, 1 tbsp fresh coriander leaves and a squeeze of lemon juice. Stir gently.
10. Taste and serve: Adjust salt and consistency — add a splash of water if too thick. Garnish with fresh coriander. Serve with rice, chapati or paratha.