Prawn masala with tomato and coconut sauce

Name: Prawn masala with tomato and coconut sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 portions
Ingredients: 500 g shrimp; 400 ml coconut milk; 3 pcs tomatoes; 30 g tomato paste; 1 pc onion; 4 cloves garlic; 20 g ginger; 1 teaspoon turmeric; 1 teaspoon ground chili pepper; 2 teaspoons garam masala; 1 teaspoon sweet paprika; 3 tablespoons vegetable oil; 1 handful coriander; salt

Eduard LáskaSpicyIndian Cuisine x se líbilo

Prawn masala is one of the fastest Indian curries you can make at home. Juicy prawns are briefly marinated in turmeric and chilli, then simmered in a thick sauce of tomatoes, onion and fragrant garam masala. Coconut milk softens the whole dish and gives it a velvety texture. The result is spicy, aromatic and ready in under half an hour. Serve it with basmati rice or warm naan.

Příprava: 10min

Vaření: 25min

CELKOVÝ ČAS: 35min

Step by step process

Preparing the prawns

1
For the prawn masala, first pat the prawns dry with paper towels. In a bowl, mix the turmeric, half the ground chilli and a pinch of salt. Coat the prawns in the mixture and leave to marinate for 10 minutes. Meanwhile, finely chop the onion, grate the garlic and ginger, and dice the tomatoes.

Building the sauce base

2
Heat the vegetable oil in a deep pan over medium-high heat. Fry the onion until golden, about 5 to 7 minutes. Add the garlic and ginger and fry for 2 minutes. Stir in the sweet paprika, garam masala and remaining chilli and fry for 1 minute until the spices release their aroma.

Cooking the masala

3
Add the diced tomatoes and tomato paste and cook for 5 minutes until the tomatoes soften and form a thick sauce. Pour in the coconut milk, stir and let the sauce simmer over low heat for 5 minutes.

Prawns and serving

4
Add the marinated prawns to the sauce and cook for 3 to 4 minutes until pink and cooked through. Season with salt. Transfer the finished masala to a bowl, scatter with fresh coriander and serve with basmati rice or naan bread.