Prawn Masala

Ingredients

• 500 g medium prawns, peeled and deveined, tails left on if you like
• ½ tsp turmeric powder, for the marinade
• 1 tsp Kashmiri red chilli powder, for the marinade
• 1 tbsp lemon juice
• 1 tsp salt, divided between marinade and gravy, plus more to taste
• 3 tbsp cooking oil
• 1 tsp cumin seeds
• 2 medium onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chillies, slit lengthways
• 3 medium ripe tomatoes, blended to a smooth puree
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp Kashmiri red chilli powder, for the gravy
• ½ tsp turmeric powder, for the gravy
• 120 ml warm water
• 1 tsp kasuri methi (dried fenugreek leaves), crushed between your palms
• ½ tsp garam masala
• 3 tbsp fresh coriander, chopped

Instructions

1. Pat the prawns dry with kitchen paper. Toss them with the marinade turmeric, the first spoon of chilli powder, lemon juice and half a teaspoon of salt. Leave them for 10 minutes while you chop the onions.
2. Heat the oil in a wide pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant and a shade darker.
3. Add the chopped onions and a small pinch of salt. Cook, stirring often, for 8 to 10 minutes until soft and golden brown at the edges. Splash in a spoon of water if they catch.
4. Stir in the ginger-garlic paste and green chillies. Cook for 1 minute until the raw smell disappears.
5. Add the ground coriander, ground cumin, chilli powder and turmeric for the gravy. Stir for 20 seconds, then pour in the tomato puree.
6. Cook the tomato puree over medium heat for 8 minutes, stirring now and then, until it thickens and the oil separates and glistens around the edges of the masala.
7. Pour in the warm water and add the remaining half teaspoon of salt. Bring to a gentle simmer and cook for 4 minutes to make a thick, spoonable gravy.
8. Add the marinated prawns in a single layer and spoon the masala over them. Cover and cook on medium-low for 4 to 5 minutes, turning once, until the prawns are pink, curled into a loose C shape and opaque all through.
9. Sprinkle over the kasuri methi and garam masala. Taste and adjust the salt, then turn off the heat and rest the pan for 2 minutes. Finish with fresh coriander.

Tips

• Do not overcook the prawns. They turn rubbery once they curl into a tight O, so take the pan off the heat when they form a loose C.
• Dry the prawns well after washing, or the extra water will thin the masala and the marinade will not cling.
• Take your time with the onions and tomato. Browned onions and a masala where the oil has separated give the deepest flavour.
• If using frozen prawns, thaw them fully in the fridge overnight and drain well before marinating.