Masala malabar prawns
- October 2017
- Serves 4
- Hands-on time 25 min
Rohit Ghai’s prawn curry showcases intense Indian flavours. With three simple steps it’s surprisingly easy to make, while being incredibly satisfying.
- Dairy-free recipes
- 23.6g (3.5g saturated)
- 17.2g (3g sugars)
- 700g shell-on sustainable king prawns, peeled but tails left on, deveined
- 2 tsp chilli powder
- 1 tsp ground turmeric
- 100ml sunflower or vegetable oil
- 1 onion, finely sliced
- 50g fresh turmeric root, peeled and finely sliced (from large supermarkets and Asian grocers)
- 2 curry leaves (use fresh or freeze-dried)
- 4 green chillies, deseeded and finely sliced lengthways, a few slices reserved to garnish
- Handful fresh coriander leaves to garnish
- 1 lime, cut into wedges, and paratha or naan bread to serve
- Combine the prawns, chilli powder, ground turmeric and a pinch of salt in a medium mixing bowl. Cover and set aside.
- Heat the oil in a large deep frying pan over a medium heat. Fry the onion for 7-8 minutes until softened. Add the fresh turmeric, prawns and 2-3 tbsp water, then cook for 3-4 minutes until the prawns are pink throughout. Add the curry leaves and most of the green chillies, then season to taste.
- Serve garnished with coriander and the reserved chillies, with lime wedges and paratha or naan.
Measure your spices carefully to control the level of heat. If you add too much chilli you’ll lose the delicate flavour of the prawns. In the restaurant
we use black tiger prawns – they can be pricey, but they’re worth seeking out if you want to make this dish for a special occasion.
If you prefer a gentler heat, use a mild chilli powder, only add 1 tsp (step 1) and serve the curry with a dollop of cooling natural yogurt.
Marinate the prawns up to 24 hours ahead (step 1). Keep covered in the fridge.
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