Indian · serves 2

Prawn Masala

Prawns take four minutes. The gravy takes fifteen. Dinner in twenty-five.

25 min Some work Non-vegetarian

Ingredients

  • 400g prawns, cleaned
  • 2 onions, finely chopped
  • 3 tomatoes, chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp kashmiri chilli powder
  • 1 tsp coriander powder
  • 1/4 cup grated coconut (optional)
  • 3 tbsp oil

Method

  1. Toss the prawns with turmeric, salt and a little chilli powder.
  2. Onions in oil till golden, ginger-garlic paste.
  3. Tomatoes and powders, cook 8 minutes till thick and the oil separates.
  4. Prawns in with 1/4 cup water. 4 minutes, no more.
  5. The second they curl and turn opaque, take the pan off. Coriander and lemon.

Questions people ask about Prawn Masala

How long does Prawn Masala take?

About 25 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of prawns in Prawn Masala?

Use chicken cut small, cooked 4 minutes longer, or mushrooms seared hard first.

Can I make Prawn Masala ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Prawn Masala vegetarian?

Yes. Replace the prawns with king oyster mushrooms torn into chunks, or firm tofu pressed dry. Both want a hard sear first, and both go in at the very end, because neither needs more than a couple of minutes.

What do you serve with Prawn Masala?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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