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South Indian Style King Prawn Masala

Super quick and easy but utterly mouth wateringly delicious this recipe is inspired by the curries of South India. Unusually I don’t use any onion in this curry, which means it can be whipped up in no time at all. I make mine fiery hot but I have adapted the recipe for more ‘normal’ palates. Feel free to add more chillies if you are feeling brave!

Serves 2

What You Need

500g deveined raw tiger/king prawns
200g chopped tomatoes
3 inch piece of fresh ginger (peeled)
2 green chillies
5 cloves of garlic (peeled)
1 tsp chilli powder, 1 tsp turmeric, 1tsp ground cumin, 1 tsp ground coriander, 1 tsp black mustard seeds, pinch of asafoetida, 6 black peppercorns
Salt to taste
2 tbsp vegetable oil
8 fresh curry leaves

Juice of half a lemon and a handful of fresh coriander leaves


How To Make It

1. Crush ginger, chilli and garlic in a blender/food processor. It should be very fine but not a paste
2. Heat oil in a wok or sauté pan. When hot add peppercorns and curry leaves. After 1 minute add the mustard seeds. After 30 seconds add a pinch of asafoetida
3. Add the crushed ginger/chilli/garlic. Sauté for 3 minutes. Do not allow mixture to stick. Stir continuously
4. Add the dry powdered spices. Sauté for 2 minutes. Add a bit of water if the mixture is catching
5. Add the tomatoes and sauté for 8 minutes. Add salt
6. Add a cup of water. Bring to a simmer, cover and let cook for 10 minutes. The sauce should be quite thick.

7. Add prawns and sauté in the sauce for 5 minutes until the prawns are pink and cooked through. Season to taste, squeeze in the lemon, add the fresh coriander and stir through

Serve with steamed rice. Enjoy!