Prawn Masala

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Step 1: Prepare Ingredients & Tools

   First, get all your tools ready: a kadhai or wok, a mixing bowl, chopping board, knife, measuring spoons, and a grater. Wash the prawns thoroughly under cold water and pat them dry with a paper towel. In the mixing bowl, combine the cleaned prawns with 1/4 teaspoon of turmeric powder and 1/2 teaspoon of salt. Mix well with your hands to coat all the prawns evenly, then set aside on a small plate to marinate while you prepare other ingredients.

2. 02

   Step 2: Chop Aromatics

   On your chopping board, finely chop the medium onion into very small pieces, roughly the size of a grain of rice. Next, finely chop the large tomato into similarly small pieces. Grate or finely mince the 1-inch piece of ginger and the 3 cloves of garlic. Keep these chopped ingredients separate on your chopping board or in small bowls.

3. 03

   Step 3: Heat Oil & Sauté Onions

   Place the kadhai or wok on your stove and turn the flame to medium. Add 2 tablespoons of cooking oil to the kadhai. Once the oil looks shimmery (after about 1 minute), add the finely chopped onions. Stir continuously with a spoon for about 5-7 minutes until the onions turn a light golden-brown color and become soft and translucent. Do not let them burn.

4. 04

   Step 4: Add Ginger, Garlic & Curry Leaves

   Once the onions are golden, add the grated or minced ginger and garlic to the kadhai. Also, add the 10-12 fresh curry leaves. Continue to stir and cook for another 1-2 minutes until you can smell the fragrant aroma of ginger and garlic. Be careful not to burn the garlic.

5. 05

   Step 5: Introduce Tomatoes & Spices

   Now, add the finely chopped tomatoes to the kadhai. Stir well and cook for about 3-4 minutes, pressing down on the tomatoes with your spoon, until they soften and start to release their juices, forming a pulpy mixture. Then, add 1.5 teaspoons of coriander powder, 1/4 teaspoon of the remaining turmeric powder, 0.75 teaspoon of red chilli powder, and 0.5 teaspoon of garam masala. Stir everything together for 1 minute, ensuring the spices are well combined with the tomato mixture.

6. 06

   Step 6: Cook the Masala Base

   Pour 0.5 cup (120ml) of water into the kadhai. Stir well to mix everything. Reduce the flame to low-medium. Let the mixture simmer gently, uncovered, for about 5-7 minutes. You'll know it's ready when the oil starts to separate and float on top of the masala, and the mixture thickens slightly.

7. 07

   Step 7: Add Prawns and Cook

   Increase the flame to medium. Carefully add the marinated prawns to the simmering masala in the kadhai. Stir gently to ensure all the prawns are coated with the masala. Cook the prawns for exactly 4 minutes on medium flame, stirring occasionally. Prawns cook very quickly, so watch them closely.

8. 08

   Step 8: Finish Cooking Prawns

   After 4 minutes, the prawns should have turned opaque and pinkish-orange. Do not overcook them, as they will become rubbery. If the gravy looks too thick, you can add 1-2 tablespoons of hot water, but generally, it should be a semi-thick consistency. Taste a tiny bit of the gravy and add the remaining 1/2 teaspoon of salt if needed.

9. 09

   Step 9: Garnish and Serve

   Turn off the flame. Sprinkle the 2 tablespoons of finely chopped fresh coriander leaves over the Prawn Masala. Give it a final gentle stir. Your delicious Prawn Masala is now ready to be served immediately with steamed rice or roti.