Prawn Cream Masala Recipe By Chef Zakir
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Enjoy this Prawns Cream Masala with fluffy rice for a comforting meal, or pair it with warm naan for a satisfying experience. The aroma alone is enough to make your mouth water!
Course:
Appetizer, Main Course
Cuisine:
Asian, Indian, Pakistani
Keyword:
30 min meals, curry, dinner, Prawns, Quick and Easy, Seafood, winter special
Servings: 3
Ingredients
- 500 grams prawns cleaned and deveined
- 1/4 cup oil
- 1 onion chopped
- 2 tomatoes chopped
- 2 tablespoons ginger-garlic paste
- 2 tablespoons tomato paste
- ½ teaspoon turmeric powder
- 1 tablespoon chili powder
- ½ teaspoon crushed red pepper flakes optional
- Salt to taste
- 1 teaspoon whole garam masala cloves, cardamom, cinnamon
- ½ cup fresh cream
- 2 tablespoons chopped coriander leaves
Cooking Method
-
Make a shallow slit down the back of each prawn and remove the vein. Rinse and pat them dry with paper towels.
-
Heat 1 tablespoon of oil in a pan or wok over medium heat. Add the prawns and cook for 2-3 minutes, or until they turn pink and opaque. Remove from the pan and set aside.
-
Add the remaining oil to the pan. Add the chopped onion and fry until softened about 5 minutes. Add the chopped tomatoes and ginger-garlic paste. Cook until the tomatoes are softened and mushy, about 10 minutes. Add the turmeric powder, chili powder, red pepper flakes (if using), and salt. Stir well and cook for a minute.
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Then, add the tomato paste and whole garam masala. Cook for another minute, stirring constantly.
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Add 1/2 cup of water and bring to a simmer. Reduce heat to low and simmer for 5-7 minutes, or until the masala thickens.
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Stir in the fresh cream and cooked prawns. Gently heat through for another minute or two.
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Dish it out and Garnish with chopped coriander leaves.
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Delicious Prawn Cream Masala is ready to serve.