Prawn Masala

How to Make Prawn Masala

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1. Heat the coconut oil and pop the mustard seeds for 30 seconds.

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2. Add the curry leaves and let them crackle for 10 seconds.

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3. Add the onions and fry 8 minutes, until golden.

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4. Stir in the ginger and garlic paste and the chillies and cook 2 minutes.

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5. Add the chilli powder, turmeric and coriander and cook 20 seconds.

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6. Add the tomatoes and salt and cook 6 minutes, until pulpy and the oil shows.

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7. Stir in the coconut and the water and simmer 3 minutes. Taste and correct the salt now.

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8. Add the prawns, stir once, and cook 3 minutes until they turn pink and curl.

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9. Take the pan off the heat, stir in the lemon juice and scatter the coriander over.

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Notes for Getting It Right

• Finish and taste the gravy before the prawns go in.
• Three minutes for the prawns, then off the heat.
• Coconut oil rather than vegetable — it is half the flavour.

Ingredient Swaps

• Dried chilli flakes can stand in for the green chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serving Suggestions

• Steamed rice
• Appam
• Kachumber

Sides from the same cuisine on this site: Chapati (Roti), Gluten-Free Naan, Idiyappam.

Keeping and Reheating

Best fresh. Keeps 1 day refrigerated; do not reheat hard.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

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