KING PRAWN MASALA

Serves 1
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Directions

  1. 1(Optional) For prawn stock, fry your prawn heads and shells in a little oil with a pinch of the whole spices you are also using for the spice mix.
  2. 2(Optional) For prawn stock, fry your prawn heads and shells in a little oil with a pinch of the whole spices you are also using for the spice mix.
  3. 3(Optional) For prawn stock, fry your prawn heads and shells in a little oil with a pinch of the whole spices you are also using for the spice mix.
  4. 4Cover with water, simmer for 20 mins, crush with the back of a spoon, then strain.
  5. 5Cover with water, simmer for 20 mins, crush with the back of a spoon, then strain.
  6. 6Cover with water, simmer for 20 mins, crush with the back of a spoon, then strain.
  7. 7For the spice mix, gently toast the spices in a dry pan until fragrant, cool, then grind to a rough powder.
  8. 8For the spice mix, gently toast the spices in a dry pan until fragrant, cool, then grind to a rough powder.
  9. 9For the spice mix, gently toast the spices in a dry pan until fragrant, cool, then grind to a rough powder.
  10. 10Pound or blitz the ginger and garlic to a paste (with a little water if necessary).
  11. 11Pound or blitz the ginger and garlic to a paste (with a little water if necessary).
  12. 12Pound or blitz the ginger and garlic to a paste (with a little water if necessary).
  13. 13Add 1 tsp of ginger / garlic paste to the raw prawns with 1/4 tsp each of turmeric and chilli powder.
  14. 14Add 1 tsp of ginger / garlic paste to the raw prawns with 1/4 tsp each of turmeric and chilli powder.
  15. 15Add 1 tsp of ginger / garlic paste to the raw prawns with 1/4 tsp each of turmeric and chilli powder.
  16. 16Mix well and set aside at room temperature.
  17. 17Mix well and set aside at room temperature.
  18. 18Mix well and set aside at room temperature.
  19. 19Heat the oil in a saute pan over medium-high heat and add the cinnamon stick and 1/4 tsp each fennel and cumin seeds.
  20. 20Heat the oil in a saute pan over medium-high heat and add the cinnamon stick and 1/4 tsp each fennel and cumin seeds.
  21. 21Heat the oil in a saute pan over medium-high heat and add the cinnamon stick and 1/4 tsp each fennel and cumin seeds.
  22. 22Add curry leaves (they will splutter), shortly followed by the onion and a good pinch of salt.
  23. 23Add curry leaves (they will splutter), shortly followed by the onion and a good pinch of salt.
  24. 24Add curry leaves (they will splutter), shortly followed by the onion and a good pinch of salt.
  25. 25Cook, stirring frequently, until onions are lightly browned.
  26. 26Cook, stirring frequently, until onions are lightly browned.
  27. 27Cook, stirring frequently, until onions are lightly browned.
  28. 28Turn heat down a little and add ginger / garlic paste and coriander stalks.
  29. 29Turn heat down a little and add ginger / garlic paste and coriander stalks.
  30. 30Turn heat down a little and add ginger / garlic paste and coriander stalks.
  31. 31After 1 min, add the ground spices.
  32. 32After 1 min, add the ground spices.
  33. 33After 1 min, add the ground spices.
  34. 34After 20 seconds, add the tomato.
  35. 35After 20 seconds, add the tomato.
  36. 36After 20 seconds, add the tomato.
  37. 37Add prawn stock (if using).
  38. 38Add prawn stock (if using).
  39. 39Add prawn stock (if using).
  40. 40Reduce until the rawness of the tomatoes has gone and some sweetness has developed.
  41. 41Reduce until the rawness of the tomatoes has gone and some sweetness has developed.
  42. 42Reduce until the rawness of the tomatoes has gone and some sweetness has developed.
  43. 43Check it’s salty enough.
  44. 44Check it’s salty enough.
  45. 45Check it’s salty enough.
  46. 46Turn the heat down and add prawns and green chillies.
  47. 47Turn the heat down and add prawns and green chillies.
  48. 48Turn the heat down and add prawns and green chillies.
  49. 49Cook gently until the prawns are just cooked through.
  50. 50Cook gently until the prawns are just cooked through.
  51. 51Cook gently until the prawns are just cooked through.
  52. 52Finish with chopped coriander leaves and lemon juice (add more lemon if you feel it needs it - it can take it!).
  53. 53Finish with chopped coriander leaves and lemon juice (add more lemon if you feel it needs it - it can take it!).
  54. 54Finish with chopped coriander leaves and lemon juice (add more lemon if you feel it needs it - it can take it!).
  55. 55Serve with plain rice, yoghurt, chutney and frozen parathas!
  56. 56Serve with plain rice, yoghurt, chutney and frozen parathas!
  57. 57Serve with plain rice, yoghurt, chutney and frozen parathas!

Ingredients

  • 10 -12 king prawns, shelled and deveined
  • 10 -12 king prawns, shelled and deveined
  • 10 -12 king prawns, shelled and deveined
  • 100 ml neutral oil
  • 100 ml neutral oil
  • 100 ml neutral oil
  • 1.5 tbsp coriander stalks, finely chopped
  • 1.5 tbsp coriander stalks, finely chopped
  • 1.5 tbsp coriander stalks, finely chopped
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 1.5 tsp spice mix
  • 1.5 tsp spice mix
  • 1.5 tsp spice mix
  • 2 hot green chillies, split or chopped
  • 2 hot green chillies, split or chopped
  • 2 hot green chillies, split or chopped
  • 1 small onion, finely chopped
  • 1 small onion, finely chopped
  • 1 small onion, finely chopped
  • 4 cloves garlic, peeled
  • 4 cloves garlic, peeled
  • 4 cloves garlic, peeled
  • 1 fat thumb ginger, peeled
  • 1 fat thumb ginger, peeled
  • 1 fat thumb ginger, peeled
  • 0.5 cinnamon stick
  • 0.5 cinnamon stick
  • 0.5 cinnamon stick
  • 2 large tomatoes, blitzed to a pulp
  • 2 large tomatoes, blitzed to a pulp
  • 2 large tomatoes, blitzed to a pulp
  • 15 fresh curry leaves
  • 15 fresh curry leaves
  • 15 fresh curry leaves
  • 0.5 half a lemon lemon juice
  • 0.5 half a lemon lemon juice
  • 0.5 half a lemon lemon juice
  • 2 tbsp chopped coriander leaves
  • 2 tbsp chopped coriander leaves
  • 2 tbsp chopped coriander leaves
  • 8 cardamom pods
  • 8 cardamom pods
  • 8 cardamom pods
  • 2 tsp coriander seed
  • 2 tsp coriander seed
  • 2 tsp coriander seed
  • 1 tsp fennel seed
  • 1 tsp fennel seed
  • 1 tsp fennel seed
  • 1 tsp cumin seed
  • 1 tsp cumin seed
  • 1 tsp cumin seed
  • 1 tsp black peppercorn
  • 1 tsp black peppercorn
  • 1 tsp black peppercorn
  • 1 tsp ginger / garlic paste
  • 1 tsp ginger / garlic paste
  • 1 tsp ginger / garlic paste
  • 0.25 tsp turmeric
  • 0.25 tsp turmeric
  • 0.25 tsp turmeric
  • 0.25 tsp chilli powder
  • 0.25 tsp chilli powder
  • 0.25 tsp chilli powder
  • 0.25 tsp fennel seeds
  • 0.25 tsp fennel seeds
  • 0.25 tsp fennel seeds
  • 0.25 tsp cumin seeds
  • 0.25 tsp cumin seeds
  • 0.25 tsp cumin seeds
  • 1 good pinch salt
  • 1 good pinch salt
  • 1 good pinch salt

Equipment

saute pandry pangrinder

Tips

  • To make prawn stock, fry prawn heads and shells in a little oil with whole spices, cover with water, simmer for 20 minutes, crush, then strain.
  • Gently toast spices for the mix in a dry pan until fragrant, cool, then grind to a rough powder.
  • Pound or blitz ginger and garlic to a paste, adding a little water if necessary.