Prawn Masala
This Prawn Masala uses our Fiery Fish Masala: Aagri Masala to coat tender prawns in a thick onion-tomato base. The masala stays rich and clinging rather than watery, giving the prawns a bold coastal flavour with a naturally spicy finish
Ingredients:
- 600g peeled and deveined prawns
- 180g onion, finely chopped
- 150g tomato, finely chopped
- 20g Aazol’s Fiery Fish Masala: Aagri Masala
- 10g fresh ginger, finely grated
- 10g garlic, finely grated
- 20g neutral vegetable oil
- 80ml hot water
- 10g fresh coriander, chopped
- Optional: lemon wedges and sliced onion for serving
Instructions:
1. Pat the prawns dry with kitchen paper so they sear rather than release excess water during cooking.
2. Heat the oil in a wide pan over medium heat. Add the onion and cook for 7–8 minutes until soft and lightly browned.
3. Add the ginger and garlic and cook for 30–45 seconds. Add the tomato and cook for 5–6 minutes until soft and pulpy.
4. Stir in Aazol’s Fiery Fish Masala: Aagri Masala and cook over low heat for about 1 minute, stirring continuously so the spices do not catch.
5. Add the prawns and toss well to coat. Cook over medium heat for 3–4 minutes, turning once, until they begin to curl and turn opaque.
6. Add the hot water and simmer uncovered for 4–5 minutes until the prawns are just cooked through and the masala has thickened enough to cling to them. Do not overcook the prawns.
7. Fold in the coriander and serve immediately. Add the optional lemon and onion only if desired.
Enjoy this bold Prawn Masala with steamed rice, bhakri or chapati.
