Masala malabar prawns
Rohit Ghai’s prawn curry showcases intense Indian flavours. With three simple steps it’s surprisingly easy to make, while being incredibly satisfying.
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Ingredients
- 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
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Method
- 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.
Nutrition
- 422kcal Calories
- 23.6g (3.5g saturated) Fat
- 34.2g Protein
- 17.2g (3g sugars) Carbs
- 1.8g Fibre
- 1.5g Salt
Serves 4
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