Prawn and Cabbage Stir-fry

1. 1
   prep

   Prep the prawns and cabbage.

   1.Pat the prawns dry with a paper towel and set aside.

   2.Remove the outer leaves of the cabbage, halve it, and shred very finely. Discard the thick core.
2. 2
   temper

   Make the tempering.

   1.Heat oil in a large pan or wok over medium heat until shimmering.

   2.Add mustard seeds and let them splutter (30 seconds).

   3.Toss in cumin seeds, dried red chili, and curry leaves; fry until fragrant (20 seconds).
3. 3
   saute

   Sauté the aromatics.

   1.Add sliced onion and a pinch of salt. Cook until soft and translucent (3-4 minutes).

   2.Stir in chopped garlic, julienned ginger, and green chilies; sauté until raw smell disappears (1 minute).
4. 4
   saute

   Cook the cabbage.

   1.Add the shredded cabbage, turmeric powder, and coriander powder to the pan. Stir well to coat.

   2.Sprinkle a pinch of salt, cover, and cook on low heat. The cabbage will release water; let it steam for 6-7 minutes, stirring once halfway.

   TIPNo water is needed — the cabbage releases enough moisture to steam itself.
5. 5
   saute

   Stir-fry the prawns.

   1.Uncover the pan, push the cabbage to the sides, and add the prawns to the center.

   2.Cook prawns for 2-3 minutes per side until they turn pink and opaque.

   3.Toss everything together, add garam masala, and stir-fry on high heat for 1 minute to drive off any excess moisture.

   TIPDon't overcook the prawns — they turn rubbery if left on the heat too long.
6. 6
   garnish

   Finish with lemon and fresh coriander.

   Turn off the heat. Squeeze fresh lemon juice over the stir-fry and scatter chopped coriander leaves on top. Serve immediately.

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