Punjabi Prawn Masala Curry
This delicious and easy recipe for Punjabi Prawn Masala will have dinner ready in no time! It is quick and perfect for beginners
- Prep time
- --
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup oil
- 1 medium onion, diced
- 2 tbsp minced garlic
- 2 tbsp minced ginger
- 3 tomatoes, chopped
- 12 oz prawns (shelled and deveined)
- 2 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp garam masala
- 1.5 tsp salt (or to taste)
- 1 tsp red chilli powder
- 1 tsp cumin seeds
- 0.5 tsp turmeric
- 0.5 tsp paprika ((optional, exclusively for colour))
- green chilli. lemon slices and chopped coriander ((for garnish))
Instructions
- 1
Heat the oil in a pan. Add the onions and fry on a medium high heat, till the onions are translucent and are beginning to become golden
- 2
Add all the spices, the ginger and garlic. Give this a fry for a minute
- 3
Add the tomatoes. Give this a quick and vigorous stir and fry for about 3 minutes, then add a quarter a cup of water and simmer this on low for about 5-10 minutes, until the mixture looks jammy and thick
- 4
Add the prawns. Allow this to cook uncovered on high for 5 minutes, stirring often, until the prawns are cooked through. Remember not to overcook the prawns.
- 5
If you feel like having a looser masala, add some additional water and bring the water to a boil - this will allow the water to meld in with the rest of the curry
- 6
Garnish with coriander, green chillis and lemon. Serve hot