Prawn Masala
Yield: 2
Ingredients
- 2 tbsp corn oil (or any other neutral oil)
- 2 garlic cloves, sliced finely width-wise
- 500 g raw prawns, de-veined, shells and tails removed
- 1/4 tsp haldi (turmeric powder)
- 1 tsp zeera (cumin powder)
- 1 tsp sukha dhania (ground coriander powder)
- 1/2 tsp red chili powder (or add more, to taste)
- 2 medium-sized tomatoes, de-seeded and diced (1cm)- try to find tomatoes which are a bit firm
- 2 tbsp chopped fresh coriander leaves and stalks
Instructions
- Place a medium-size wok, or a 25cm (approximately 10 in) frying pan on medium heat.
- Add oil and garlic and sauté for two minutes, till fragrant. The garlic should not darken in colour.
- Add prawns, haldi, zeera powder, sukha dhania powder, salt and red chili powder and continue to sauté for three more minutes till the prawns turn opaque.
- Turn heat to medium-high and add tomatoes. Give the prawns a whirl with your spatula, and after one minute, turn the heat off. You don't want to overcook the tomatoes, the skin should remain almost in tact.
- Sprinkle with coriander stalks and leaves and serve with crusty bread or steamed basmati.