Buttery masala prawn roast
Curries With Bumbi · ♥ 794 likes · 9.2K views · 6 min video
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Ingredients
Method
Techniques
- 750 g medium sized prawns
- 350 g finely chopped onions
- ½ tsp turmeric powder
- 2 tsp Kashmiri red chilli powder
- 1 tsp sweet paprika
- ½ tsp salt
- ¼ tsp coarsely crushed black pepper
- 1 tsp finely grated ginger
- 1 tsp finely grated garlic
- ½ whole lime or lemon juice
Mix the prawns with turmeric, Kashmiri chilli powder, paprika, salt, black pepper, ginger, garlic, lime or lemon juice and oil, and marinate half an hour.
- 1 tbsp oil
- 1 tbsp oil
Heat a tablespoon of oil in a pan and fry half the chopped onions on medium heat, without browning, until a bit pale.
- 2 whole chopped tomatoes
Add one chopped tomato and stir on medium heat until it breaks down; switch off and cool completely.
- 2 tbsp oil
Heat two tablespoons of oil in another pan over medium-high and fry the marinated prawns in a single layer, in batches, a minute on each side; take them out. Keep the leftover marinade.
- 1 tbsp oil
- 1 tbsp butter
- salt
Add another tablespoon of oil and a tablespoon of butter, then the rest of the onions with a tiny sprinkle of salt to soften them faster, without browning much.
Butter and the second onions
Blend the cooled onion and tomato with a quarter cup of water to a smooth paste.
- ¼ cup water
- 1 tsp finely grated ginger
- 1 tsp finely grated garlic
When the onions have softened, add the ginger and garlic, then the Kashmiri chilli powder, paprika and ground coriander, and stir a few seconds on low heat.
- 1½ tsp Kashmiri chilli powder
- 1 tsp sweet paprika
- 1 tsp ground coriander
- 1 whole red bell pepper
Add the chopped red bell pepper and fry one to two minutes on medium heat.
Ginger, garlic and the spices
- 1 tsp sugar
- 1 tsp garam masala powder
Add the other chopped tomato, a teaspoon of sugar, a teaspoon of garam masala and the saved marinade, and stir.
Bell pepper, tomato, sugar, garam masala
- ¼ cup water
Add the tomato-onion puree, rinse the blender jar with about a quarter cup of water into the pan, and stir on medium heat a minute.
- salt
Add the fried prawns with salt to taste and mix so each is coated in the masala; cover on low heat eight minutes.
Marinade and puree into the masala
- 1 tsp butter
- basil leaves
Uncover, add a final teaspoon of butter, taste and adjust the seasoning, and finish with a good amount of basil leaves.
Cooking the prawns in the dry masala