Prawn Masala&Curry-A photo-tutorial!

Prawn Masala&Curry-A photo-tutorial!

So the tales continue from The Two-Left-Spatulas Kitchen- and today I have for you a quick and easy recipe that can be mopped up with a nice naan or seeded loaf as well as effortlessly, with the addition of a glass of water, be transformed to a wonderfully delicate curry that makes a perfect meal with rice!

Prawn Masala, Jhinga Karahi, dry prawn masala

In India, this dish is equally popular in the South as it is in the North (that’s a vast cultural space for us!) I remember watching Rick Stein’s India series on Food Network and him actaully saying that this was one of his favourite curries during his time there.  Jhinga Kadai, ie: Prawns made in a heavy bottom pan, or in fact, any Karahi or Kadai dish is one that requires a gentle browning of the spices and a quick flash-in-the-pan treatment of it’s ingredients! That’s something most of us time-poor folk could fall in love with.  I love this recipe because I’m not a fan of a lot of curries, and my husband is- so in 15 minutes, I have the semi-dry prawn masala for myself and a prawn curry for my husband! (Again, in common Indian parlance, curries are recipes that have a runny, gravy’ish feel whilst as terminology such as semi-dry, masala or sukha mean a thicker constitution.)

Let’s get started, here’s what you’ll need :

Raw Prawns – 500 gm (Always use raw prawns, frozen are fine too.  The cooked ones don’t really do well as they lack enough flavour to compete with the spices, so all one tastes is the spices…bit dull, if you ask me! :) )

  • Oil or ghee-1tbsp
  • Whole Mustard Seeds -1 tsp
  • Whole Cumin Seeds-1tsp
  • About 10 fresh curry leaves
  • Ginger&Garlic Paste-1 level tbsp
  • 3-4 dried red chillies (available at most British Supermarkets, they keep forever so don’t worry about them going out of date)
  • Salt
  • Make a mix of 1/2 tsp each of red chilli powder, cumin powder, turmeric and coriander powder
  • I tin of canned tomatoes ( I tend to prefer the Essential/Basics/Value range here as the tomatoes are tangy and best suited for Indian cooking. Better known companies tend to be a bit sweeter and probably better for Italian cooking!)
  • Corriander…as much or as little as you prefer. I use about 2-3 tbsp chopped up
  • Tamarind pulp -sold at Tesco and Sainsburys, but if you don’t have it or are uncomfortable about using/dealing with a wholly unfamiliar thing :P , you can comfortably substitute that with a one and a half tbsp of lemon juice!
Prawn Masala, Jhinga Karahi, dry prawn masala

Frying dried chillies, mustard and cumin!

Method :

  • Heat a heavy bottomed pan, add the oil
  • Add the whole dried red chilli, mustard and cumin
  • After it’s lightly browned, follow with curry leaves and ginger garlic paste (this sputters for a few seconds, you have been warned! :))
  • Make sure the heat is now lowered and none of the ingredients are burning.
  • After that, add the mix of all the powdered spices mentioned earlier and fry till they don’t seem raw anymore.
Prawn Masala, Jhinga Karahi, dry prawn masala

Adding the Spices!

After the spices have all had a while to cook and the flavours seem to have blended, add the can of tomatoes and finely chopped coriander, stems included..they’re quite flavoursome! :)

Prawn Masala, Jhinga Karahi, dry prawn masala

Adding the tomatoes!

Cook this for about a minute or two till you can see the tomato is wholly been incorporated and is near bubbling in temperature…you should have something that looks like this :

Prawn curry, Jhinga curry,  prawn masala curry

Cook it all together till the spicy aromatics blend together!

Only at this juncture do we add the prawns as they really cook in 3-5 minutes and it’s a shame to overcook their subtle sweetness!

Prawn Masala, Jhinga Karahi, dry prawn masala

Add the raw, deveined prawns!

After they lose their transluscence, you know they’re done. At this final stage, add the tamarind pulp or lemon juice.  It’s believed that the acid should be added right before the flame is put off and not boiled too much. Don’t ask me why, I haven’t a clue :D

Et voilà , your Jhinga Karahi (Prawn Masala) is ready to be served with naans, rotis, biryanis, pulaos, seeded rolls or some good ol’ sliced bread :D

Prawn Masala, Jhinga Karahi, dry prawn masala

Serve with pride!

A Twist on the Prawn Masala- -Prawn curry !

With one more step, you could take this to a whole new dimension :)

IMG_0675 2

To the prawn masala, add two canfulls (the can of tomatoes you used earlier) of warm water and bring to a boil…of course, hold off the tamarind or lemon juice till the final moment before you take the dish off the heat! Let the whole dish infuse for about an hour before you serve it, you won’t believe the way the prawns intensify and absorb the flavours and aromatics of the spices. Trust me, this is so simple to do and so utterly delicious, you won’t be in a hurry to quit making it! You could use fish or any other shellfish if you prefer, though prawn is the official star of the dish!

Prawn curry, Jhinga curry,  prawn masala curry

Warming, delicate prawn curry!

TIP : If you or your friends find it hotter than desirable, you could always add a bit of coconut milk or dairy cream to mellow it down! Kerala cuisine actually has a version of this with cocunut milk in it, and Lucknow cuisine uses cream so you’re still serving an authentic, Indian meal! Enjoy it rather than endure it, that’s how we roll here…authenticity is lovely only if it’s palatable! :)

Happy Cooking :)

If you’ve enjoyed coming on here and think I deserve it, could you be real nice and nominate my little blog for the MAD Blog Awards? They’re the lovely people who look into what we bloggers do and recognise new blogs if they think we’re worth it! :) Thank you. xxx

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You might also enjoy :

Spicy Tadka Dal, Steamed Rice and Mughlai Shammi Kebab!

 

Comments

  1. Oh my goodness! I NEED this curry in my life right now! I’m going to see if I can whip it up this weekend! You are a blessing!

  2. Intrepid Misadventurer says:

    As easy as scrambled egg, too!! Go make it, have fun and thanks for being so lovely! :) XXX

  3. Wow, your images are gorgeous! I may have to try this one!

  4. Intrepid Misadventurer says:

    Aww, thank you! :) I love my camera, plus I’m no good with recipes-it’s like I have a blindspot, I have to be shown how to make something! Hope the detailed description helps those who are new to curries! :) xx

  5. This looks incredible (those colours!) and the detailed tutorial is wonderful. Thanks for linking up with #recipeoftheweek. I’ve pinned and tweeted this post, and there’s a fresh linky live now for this week. I would love you to pop over and join in :) x

  6. Intrepid Misadventurer says:

    Thanks Emily :) I never get recipes I’m not familiar with if it’s text only ! So the detailed photos are a guide to when you move on to the next step. I’m hoping someone will do it with a cake so I can finally learn to bake :). Thanks for stopping by. Xxx

  7. This looks divine-popping over from #allaboutyou. Do add your link to my linky #tastytuesdays if you fancy http://honestmum.com/papa-gs-prawns-with-feta/

  8. Intrepid Misadventurer says:

    Thanks @Honest Mum for stopping by…I’ve just linked up over at yours! :) Thanks for hosting. x

  9. This looks amazing

  10. Intrepid Misadventurer says:

    Thank you, Alison! :) and super-easy too! xxx

  11. Oh I feel like I can almost smell this!! Do you deliver?! Delicious, thanks for sharing. #TastyTuesdays

  12. Yum, scrum, in my tum! I LOVE prawn massala. Thank you so much for sharing with PoCoLo x

  13. Yum yum yum! Love Masala, love the images. Thanks for linking up to #AllAboutYou

  14. Intrepid Misadventurer says:

    Thanks girlies @Luci, Sarah and Victoria :) There’ll be more! xx

  15. This looks super yummy!

  16. Oooh that curry looks amazing! I do love a good homemade curry #TastyTuesdays

  17. I love prawns and I love curry so I need to try this out very soon! It looks amazing!
    Popping over from #tastytuesdays

  18. Intrepid Misadventurer says:

    Thank you Aimee, Kirsty and Sophie for your kind words and for taking the time to stop in and have a look at my little blog :) xxx

  19. This looks divine, will be making it! Thanks for linking up t o #tastytuesdays!

  20. Delicious! Prawn curries are a staple weekly meal at our house, done West Indian style so this would be fun to do as a new version! Thanks so much for linking to #AllAboutYou yum!

  21. Intrepid Misadventurer says:

    Thank you @ Honest mum and Zaz, this is a regular feature over at ours and we never stop longing for more! :) Thank you for taking the time to stop by! xxx

  22. That looks gorgeous! Have pinned it :) #pintorials

  23. Intrepid Misadventurer says:

    Lovely to come across a curry lover…:) Thank you for stopping by and for liking what you saw here :) xx

  24. Intrepid Misadventurer says:

    Thanks so much, Kate! :) x

  25. This curry looks amazing, one for my recipe list I think!

  26. Intrepid Misadventurer says:

    You must let me know how you got on, Sue :) xx

Trackbacks

  1. […] kids I spent a couple of weeks in India eating curry pretty much three times a day (yum!) This prawn masala and curry from The Intrepid Misadventurer looks like something I could cook now without too much […]

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