Prawn Masala is spicy and creamy Indian prawn recipe which is best to eat with rice or naan a real flavour-packed prawn curry
INGREDIENTS
3 tablespoons rapeseed oil
1 teaspoon black mustard seeds
2.5cm cinnamon stick
10 curry leaves (optional)
2 tablespoons mixed garlic and ginger paste
2 green chillies, finely chopped, deseeded if you prefer
2 tablespoons medium curry powder
1 tablespoon tomato purée
600g shell-on raw king prawns, peeled
200ml coconut milk
2 tablespoons light soy sauce
1 x 31g pack coriander, finely chopped
juice of 1-2 limes
1 tsp garam masala
400ml CURRY SAUCE
Heat the oil in a large frying pan. When hot, toss in the mustard seeds and cinnamon stick. The mustard seeds will begin to pop. When they do, add the curry leaves, if using, and fry for about 15 seconds until they become fragrant.
Stir in the garlic and ginger paste and bring to a good sizzle before adding the chopped chillies. Stir it all up well, then add the curry powder, tomato purée and about 125ml of the base curry sauce. Allow this to come to a simmer, only stirring if the sauce is catching on the pan. Reduce down until it’s thick, around 5 minutes.
Now add the coconut milk and the soy sauce. Stir in the chopped coriander and season with salt and pepper to taste.
Tip in the raw prawns and the rest of the base curry sauce and simmer until the prawns are cooked through and you are happy with the consistency of the sauce.
To serve, squeeze the lime juice over the top and sprinkle with the garam masala.
Original Recipe The Curry Guy
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