← Nouns Cooking · Indian

Ingredients

• 500 g raw prawns, peeled and deveined
• ¼ tsp Ground turmeric
• 1 tsp Kashmiri chilli powder, divided
• ¾ tsp salt, divided
• 4 tbsp Coconut oil
• ½ tsp Fennel seeds
• 3 sprigs curry leaves, divided
• 12 small shallots, halved
• 8 cloves Garlic, crushed
• 2 cm piece Ginger, crushed
• 2 Green chilli, slit
• 2 tsp Ground coriander
• 1 tsp coarsely crushed black pepper
• ½ tsp Garam masala
• 1 Tomato, finely chopped (optional)
• 1 tbsp lemon juice

Method

1. Toss the prawns with the turmeric, half the chilli powder and half the salt.
2. Heat 1 tbsp oil in a wide pan over high heat and sear the prawns for 1 minute per side, just until they turn pink. Tip them out.
3. Add the rest of the oil, the fennel and most of the curry leaves. Add the shallots and fry over medium heat for 8–10 min until deep golden and soft.
4. Stir in the garlic, ginger and chillies for 2 min, then the coriander, pepper, remaining chilli powder and salt for 1 minute. Add the tomato if using and cook for 3 min until it melts.
5. Return the prawns and toss for 2–3 min until the masala coats them and they are just cooked through. Finish with garam masala, lemon juice and the last curry leaves.

Tips

• Prawns overcook fast; the second time they go in, stop as soon as they curl into a loose C.

Sources

Written in our own words after cross-checking these recipes:

My Food Story Yummy Tummy Aarthi Kothiyavunu