prawn masala.

Ingredients:

marinade:

  • 1.5-2lb peeled or unpeeled, deveined prawns.

  • 1 tbsp oil.

  • 1 tbsp ginger garlic paste. (1:1 ginger and garlic in paste form.)

  • 1 tsp turmeric.

  • 1/2 tsp garam masala.

  • 1/2 tsp chili powder.

masala base:

  • 2 tbsp ghee or oil.

  • 2 shallot, small dice.

  • 3 plum tomatoes, small dice, or food processed. or 8 oz crushed tomatoes.

  • 1 tbsp ginger garlic paste, (1:1 ginger and garlic in paste form.)

  • 1 tbsp tomato paste.

  • 1 tsp tamarind paste.

  • 1 green bird’s eye chili, chopped.

  • 1/2 tsp fennel seeds.

  • 4-5 cloves.

  • small handful of chopped coriander leaves and stems.

  • 1/2 tsp coriander powder.

  • 1/2 tsp cumin powder.

  • 1/2 tbsp kashmiri chili powder.

  • 1/4 tsp turmeric.

  • 1/2 tsp + 1/4 tsp garam masala.

  • lemon

  • ~1L prawn stock or water

  • kosher salt.

prawn stock (optional).

  • shells and heads of prawn.

  • 2 onions, chopped.

  • 1 leek, chopped.

  • 2 stalks celery, chopped.

  • 1 fennel bulb, chopped.

  • 1 tsp fennel seed.

  • 1 tsp coriander seed.

  • 1 green cardamom.

  • 2 bay leaf.

  • 1 lemon.

Equipment:

  • medium saucepot/pan/wok.

  • bowl.

Yield:

Execution:

  1. marinade.

  • Combine all of the marinade ingredients together and allow to marinate for 30 minutes - 4 hours.

2. cook.

  • Sear prawns on both sides over medium-high heat, cooking the shrimp only about halfway, remove once seared and set aside.

  • Reduce heat to medium, add fennel seeds and cloves, sauté until fragrant.

  • Add ginger garlic paste, bird’s eye chili and shallots, cook until slightly browned and fragrant.

  • Add the garam masala, turmeric, chili powder, cumin and coriander powder, sauté for ~30 seconds or until fragrant.

  • Add tomato paste and cook until darkened and colour and dry, do not burn but try to achieve good colour and aroma.

  • Add tomatoes and a pinch of salt, reduce heat to low and cook until the tomatoes have fully broken down. Once the tomatoes have been broken down into a liquid continue to cook until the fat separates from the tomato juice and it becomes a thick paste.

  • Add the prawn stock/water, bring to a boil and reduce to a simmer. Reduce the masala until 3/4 of the liquid has cooked off and the gravy becomes slightly thick.

  • Add the remaining garam masala and tamarind paste, cook for an additional 5 minutes.

  • Reintroduce the prawns to the masala, simmer until the prawns are just cooked through, cut the heat and add coriander leaves and season to taste with lemon juice and salt.

suggested: