Who loves prawns? Raise your hands! *raises both hands and a leg* Memememememe ME! I absolutely love prawns!
Aside from that delicious little bite it gives, the crunchy texture and that natural taste of the sea it has, what I particularly love about prawns is how quick and easy they are to cook. Raw prawns take approximately 5 odd minutes to cook through, meaning dinner can literally be on the table in a couple of minutes with very little hardwork! And lets be honest, as much as we all love our kitchens, sometimes you just need a no fail super quick and effortlessly easy recipe for those busy and tiring days!
Here’s where this Prawn Masala Curry will give you a hand!
First, a thick and paste-y masala made of onions, tomatoes and plenty of ginger and garlic is simmered with an aromatic blend of Punjabi spices. Then, the star of the show, our prawns are added. These cook just till the water dries out and we get to the dry and jammy consistency pictured, before garnishing with colourful and fresh coriander, fiery green chillis and juicy lemon wedges. How’s that for a quick and tasty dinner? Yum!
Edited 02/04/2020: The Gaya Magazine is no longer in circulation therefore the issue is no longer available to download. I am still keeping up the images from the magazine. The recipe is included at the bottom of this post.
- 1/4 cup oil
- 1 medium onion, sliced
- 2 tbsp minced garlic
- 2 tbsp minced ginger
- 400g prawns, chopped
- 350g prawns, shelled and deveined
- 2 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp garam masala
- 1.5 tsp salt, or to taste
- 1 tsp red chilli powder
- 1 tsp cumin seeds
- 0.5 tsp turmeric
- 0.5 tsp paprika (optional)
- Green chilli, 1 lemon and coriander, for garnish
- Heat the oil in a pan. Add the onions and fry on a medium high heat, till the onions are translucent and are beginning to become golden
- Add all the spices, the ginger and garlic. Give this a fry for a minute
- Add the tomatoes. Give this a quick and vigorous stir and fry for about 3 minutes, then add a quarter a cup of water and simmer this on low for about 5-10 minutes, until the mixture looks jammy and thick
- Add the prawns. Allow this to cook uncovered on high for 5 minutes, stirring often, until the prawns are cooked through. Remember not to overcook the prawns.
- If you feel like having a looser masala, add some additional water and bring the water to a boil - this will allow the water to meld in with the rest of the curry
- Garnish with coriander, green chillis and lemon. Serve hot