Misa Maas Anja

1. 1
   prep · ~10 min

   Marinate the prawns.

   Toss cleaned prawns with turmeric powder and half the salt. Set aside for 10 minutes while you prep the vegetables.

2. 2
   temper · ~5 min

   Heat mustard oil and saute aromatics.

   1.Heat mustard oil in a pan over medium heat until it smokes lightly.

   2.Add chopped onions and saute until translucent and soft (3-4 minutes).

   3.Add grated ginger and crushed garlic. Saute until the raw smell disappears (1 minute).

   TIPMustard oil must reach its smoking point to lose its raw pungency — this gives the curry its authentic Assamese flavour.
3. 3
   saute · ~5 min

   Cook the tomato masala.

   1.Add chopped tomatoes, red chili powder, and the remaining salt to the pan.

   2.Cook, stirring frequently, until tomatoes soften completely and oil begins to separate from the edges (4-5 minutes).
4. 4
   boil · ~10 min

   Add water and potatoes.

   1.Pour in water and add potato quarters along with slit green chilies.

   2.Bring to a boil, then reduce heat to a simmer.

   3.Cover and cook until potatoes are fork-tender (8-10 minutes).
5. 5
   simmer · ~4 min

   Simmer the prawns.

   1.Gently slide marinated prawns into the simmering gravy.

   2.Cook uncovered until prawns turn pink and curl slightly (3-4 minutes). Do not overcook.

   TIPPrawns cook very fast. Once they turn pink and opaque, they are done. Overcooking makes them rubbery.
6. 6
   mix

   Finish with lemon juice and check seasoning.

   Turn off the heat. Stir in fresh lemon juice and mix gently. Adjust salt if needed.

7. 7
   garnish

   Garnish with coriander and serve.

   Transfer to a serving bowl. Sprinkle generously with chopped coriander leaves. Serve hot with steamed rice.

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