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)
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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