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Pakistani
Punjabi Prawn Masala Curry
40 min total15 prep25 cook4 servings
ClassicFlexitarianLow-Carb
Punjabi Prawn Masala Curry is a Pakistani recipe adapted from Fatima Cooks. Heat the oil in a pan.
Ingredients
pantry
- 0.25 cupoil
- 3tomatoes, chopped
- 12oz prawns (shelled and deveined)
- 2 tspcumin powder
- 1 tspgaram masala
- 1.5 tspsalt (or to taste)
- 1 tspcumin seeds
- 0.5 tspturmeric
- 0.5 tsppaprika ((optional, exclusively for colour))
produce
- 1 mediumonion, diced
- 2 tbspminced garlic
- 2 tbspminced ginger
- 2 tspcoriander powder
- 1 tspred chilli powder
- 1green chilli. lemon slices and chopped coriander ((for garnish))
Steps
- Heat the oil in a pan.
- Add the onions and fry on a medium high heat, till the onions are translucent and are beginning to become golden
- Add all the spices, the ginger and garlic.
- Give this a fry for a minute
- Add the tomatoes. Give this a quick and vigorous stir and fry for about 3 minutes, then add a quarter a cup of water and simmer this on low for about 5-10 minutes, until the mixture looks jammy and thick
- Allow this to cook uncovered on high for 5 minutes, stirring often, until the prawns are cooked through.
- Remember not to overcook the prawns.
- If you feel like having a looser masala, add some additional water and bring the water to a boil - this will allow the water to meld in with the rest of the curry
- Garnish with coriander, green chillis and lemon. Serve hot
Tips
- Recipe Source: Fatima Cooks
Source: Fatima Cooks
