Idiyappam with Prawn Masala Curry

Ingredients

• 500 g Prawns (Cleaned and deveined)
• 2 medium Onion (Finely chopped)
• 3 medium Tomatoes (Pureed)
• 1.5 tbsp Ginger-Garlic Paste
• 2 pcs Green Chili (Slit lengthwise)
• 3 tbsp Vegetable Oil
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Coriander Powder
• 0.75 tsp Garam Masala
• 1.25 tsp Salt (Or to taste)
• 1 cup Water (As needed for gravy consistency)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 3 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Sauté Aromatics

   • Heat oil in a wide pan or kadai over medium heat.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are deep golden brown. This caramelization is crucial for a rich flavor base.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw smell disappears.
2. 2

   Build the Masala Base

   • Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds until fragrant, being careful not to burn the spices.
   • Pour in the tomato puree and add the salt. Mix well.
   • Cook the masala on medium-low heat for 7-8 minutes, stirring occasionally, until it thickens and you see oil separating from the edges of the mixture.
3. 3

   Simmer the Gravy

   • Add 1 cup of water to the pan, stirring to combine everything into a smooth gravy.
   • Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the gravy simmer for 5 minutes to allow the flavors to meld together.