serves
4
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- Vegetable oil, for cooking
- 3 brown onions, finely chopped
- 3 tbsp ginger garlic paste
- 6 tbsp onion paste
- 3 long green chillies, chopped
- 3 tomatoes, finely chopped
- 1 tbsp Kashmiri chilli powder
- 2 tbsp ground cumin
- 1 tbsp ground coriander
- ½ tbsp ground turmeric
- Salt, to taste
- 500 g medium king prawns, peeled and deveined
- 12 curry leaves
- 2 tbsp lemon juice
- Coriander leaves, to serve (optional)
- Roti or rice, to serve (optional)
Instructions
- In a large frying pan, heat a generous drizzle of vegetable oil. Add the finely chopped onions and cook, stirring, until translucent.
- Add the ginger garlic paste, onion paste and green chillies and cook, stirring, for 1 minute, or until fragrant. Add the tomatoes and cook, stirring, until softened.
- Add the spices and salt and cook, stirring, for 2-3 minutes, or until fragrant. Add the prawns, curry leaves and toss well to coat in the masala spice mixture.
- Cover and cook for 5-7 minutes, or until the prawns are cooked through. Stir through the lemon juice.
- Transfer the prawns in gravy to a serving platter and garnish with coriander leaves, if using. Sprinkle with coriander leaves, if using. Serve with roti or rice, if you like.
Note
•500 g medium shelled prawns is approximately 1.2 kgs with the shell-on.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
