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Succulent prawns simmered in a rich and aromatic onion-tomato gravy. This classic Indian curry is packed with flavor from fragrant spices and comes together in under 40 minutes, perfect for a weeknight dinner with rice or naan.
For 4 servings
In a bowl, combine the cleaned prawns with 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp salt, and 1 tsp lemon juice. Mix well to coat the prawns evenly. Set aside to marinate for 15 minutes while you prepare the gravy.
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the chopped onions and sauté until they turn soft and golden brown, about 7-8 minutes. Add the ginger-garlic paste and slit green chilies, and cook for another 1-2 minutes until the raw smell disappears.
Add the tomato puree and cook, stirring occasionally, until the mixture thickens and you see oil separating from the masala. This will take about 8-10 minutes.
Lower the heat and add the remaining 1/4 tsp turmeric powder, remaining 1/2 tsp red chili powder, 1.5 tsp coriander powder, 1 tsp cumin powder, and the remaining 1 tsp salt. Stir continuously and cook for 1-2 minutes until the spices are fragrant.
Pour in 1 cup of water, stir well to combine, and bring the gravy to a boil. Reduce the heat, cover the pan, and let it simmer for 5 minutes.
Add the marinated prawns to the simmering gravy. Stir gently and cook for 3-5 minutes, until the prawns curl up and turn opaque pink. Be careful not to overcook them.
Turn off the heat. Stir in the garam masala and the remaining 3 tsp (1 tbsp) of lemon juice. Garnish with freshly chopped coriander leaves and serve hot with steamed rice, jeera rice, or naan.
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Succulent prawns simmered in a rich and aromatic onion-tomato gravy. This classic Indian curry is packed with flavor from fragrant spices and comes together in under 40 minutes, perfect for a weeknight dinner with rice or naan.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 155.24 calories per serving with 2.25g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
For a lighter version, reduce the oil to 1.5 tablespoons and use a non-stick pan. You can also add some pureed spinach to the gravy for extra nutrients.
Reduce the red chili powder to 1/4 tsp and omit the green chilies. Add 1/4 cup of coconut milk or cream at the end to make the curry milder and creamier.
To save time, use store-bought ginger-garlic paste and canned tomato puree. This cuts down the prep time significantly.
Increase the quantity of prawns to 600g for an extra protein boost. Ensure you adjust the marinade and spices accordingly.