Photograph of the finished Prawn masala

India · Tôm xào masala khô

Prawn masala

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 1.3 lb
  • Photograph of Onion Onion 1.6
  • Photograph of Tomato Tomato 4
  • Photograph of Kashmiri chili powder Kashmiri chili powder 0.4 oz
  • Photograph of Coriander seed powder Coriander seed powder 0.4 oz
  • Photograph of Turmeric powder Turmeric powder 0.1 oz
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Curry leaves Curry leaves 32 leaves
  • Photograph of Oil Oil ½ cup
  • Photograph of Coriander Coriander 0.6 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Peel the shrimp, slit the backs to remove the vein, then toss with turmeric powder and salt for 10 minutes.
  2. 2 Sauté the chopped onions for 8 minutes until browned, then add the ginger and stir for 1 minute.
  3. 3 Add tomatoes, coriander powder, and chili powder, and sauté for 8 minutes until the masala thickens and the oil separates.
  4. 4 Drop the shrimp into the pan and stir for exactly 4 minutes; stop when the shrimp curls into a C shape.
  5. 5 Sprinkle with curry leaves and cilantro; the dish is so dry that the masala clings to the shrimp without any liquid accumulating at the bottom of the plate.
Start cooking