Prawn Masala
A quick, thick prawn (shrimp) gravy — prawns simmered with onion, garlic, ginger, and warm spices into a fuss-free side dish. Pairs with rice, chapatti, roti, or even dosa.
Rice & Curries
My aunt's quick prawn masala
My aunt has a gift for the easiest ways to cook delicious non-vegetarian side dishes, and I've always loved everything she makes. Thanks to the short prep and cooking time, this is my go-to when I need to put a side (or main) together quickly. Spoon this thick gravy over rice, chapatti, roti — or even dosa.
Ingredients
- 1/2 kg prawns (shrimp)
- 2 tbsp cooking oil (vegetable, corn, or sesame)
- 1 tsp mustard seeds
- 1 large onion, diced
- 4 garlic cloves, diced
- 1 inch ginger, diced
- 6 curry leaves
- 1/2 tsp turmeric powder
- 1.5 tsp red chilli powder
- 1 tsp garam masala
- 2 stems coriander leaves (cilantro), chopped
- salt, to taste
Method
- Clean the prawns well. If using frozen prawns, soak them in cold water for about an hour and make sure they've thawed completely.
- Dice the onion, garlic, and ginger.
- Heat the oil in a deep pan over medium flame. Once hot, add the mustard seeds and let them burst.
- Add the onion, garlic, and ginger, and keep stirring. Fry in the open pan until the onion turns golden brown.
- Add the prawns, red chilli powder, turmeric powder, and salt. Stir to combine.
- Add 1/4 cup water, mix well, and close the lid.
- Once the prawns are about half cooked, add the garam masala, stir, and close the lid again.
- Stir occasionally, and once the gravy has thickened, stir in the fresh coriander and curry leaves and turn off the heat.
Tips
Don't overcook the prawns — they're done in minutes and turn rubbery if left too long. Keep the gravy thick so it clings to whatever you serve it with.