South Indian Main
Prawn Masala
Ratings & commentsA quick prawn masala in a spiced onion, tomato and coconut gravy. On the table in 35 minutes - dairy-free and gluten-free.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium hot
About this Prawn Masala
Prawn masala is proof that a restaurant-quality curry does not need a long cooking time. A fragrant onion and tomato base, a spoonful of coconut and a pinch of turmeric are all that is needed to dress the prawns, which cook in just a few minutes.
Ingredients
- 800 gPrawns, peeled and deveined
- 200 gTomatoes, chopped
- 150 gOnions, finely chopped
- 50 gCoconut, freshly grated
- 5 gTurmeric
- 10 gChilli Powder
- 15 gGarlic, chopped
- 15 gGinger, grated
- 5 gCurry Leaves
- 40 mlVegetable Oil
- 10 gSalt
Plus water and a little salt to taste.
How to prepare Prawn Masala
Toss the prawns with half the turmeric, a pinch of salt and a little chilli powder. Leave for 10 minutes.
Heat the oil in a wide pan. Add the curry leaves, then the onions, and fry for 6-8 minutes until golden.
Add the garlic and ginger for 1 minute, then the tomatoes, remaining turmeric, chilli powder and salt. Cook for 6-7 minutes until thick and jammy.
Stir in the grated coconut and 100 ml of water. Simmer for 3 minutes.
Add the prawns and cook for 4-5 minutes, turning once, until they turn pink and curl.
Serve immediately with rice or flatbread. Do not overcook - the prawns become tough.
Tips
- Defrost frozen prawns fully and pat them dry before seasoning.
- A squeeze of lemon at the end brightens the dish.
Ratings & comments
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