Ingredients
- ¼ cup (62 ½ ml) oil
- 1 (110 g) medium onion, diced
- 2 tablespoon minced garlic
- 2 tablespoon minced ginger
- 3 (350 g) tomatoes, chopped
- 12 oz (350 g) prawns shelled and deveined
- 2 teaspoon cumin powder
- 2 teaspoon coriander powder
- 1 teaspoon garam masala
- 1.5 teaspoon salt or to taste
- 1 teaspoon red chilli powder
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric
- 0.5 teaspoon paprika (optional, exclusively for colour)
- green chilli. lemon slices and chopped coriander (for garnish)
Instructions
- 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
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