Goan Prawn Masala: a recipe from Indian cook Mallika Basu

These taste even better the next days, says Mallika Basu
Mallika Basu
Mallika Basu28 December 2016

King prawns enveloped in a spicy and tangy curry paste never fails to bring back memories of sunny holidays. As the holiday season takes off, this curry will set the taste buds on fire and the senses going in the best way possible.

I buy sacks of cleaned, shelled prawns from my local Oriental supermarket, which represent amazing value and don’t shrink dramatically. Buy the largest and the best you can find. And as always, make loads, as you’ll be craving this the next day when they taste even better.

Ingredients (feeds 2-3)

• 1 large onion finely sliced

• 250-300 gms prawns

• 2 tsp whole cumin

• 1 tsp whole coriander

• 2 whole dry red chillies

• 4 cloves

• 1″ cinnamon

• 1″ ginger

• 3 tbsp white vinegar

• 2 tbsp oil

• 1 tsp turmeric powder

• Salt to taste

Method

First peel and slice the onions finely. Now, make a smooth paste of the cumin, coriander, red chillies, cloves, cinnamon, peeled ginger and vinegar with a bit of water in a blender.

Next, heat the oil on high and when hot, fry the onions.

When the onions are golden, add the masala paste and turmeric and fry on a high heat until the oil leaves the masala. This will take a good 10-15 minutes. Add a tablespoon of hot water if it starts sticking to the pan.

The pungent smell, as always, will go when the masala is cooked. Add half a cup of hot water to loosen the paste and then the prawns. Stir until the prawns are cooked. Add salt to taste to finish. This is lovely with some Basmati rice and a great big helping of yoghurt.

Mallika Basu is a London-based food writer, cookbook author and cookery personality; quickindiancooking.com. Follow her on Twitter @MallikaBasu_ and find more of her recipes for the Evening Standard here.

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