Prawn Masala Fry

1. 1
   prep · ~10 min

   Prep the prawns.

   1.Pat the prawns dry with paper towels to remove excess moisture.

   2.Marinate with turmeric powder, 1 pinch of salt, and half the lemon juice. Set aside for 10 minutes.

   TIPDry prawns sear better and don't release water into the masala.
2. 2
   fry · ~3 min

   Sear the prawns.

   1.Heat 1 tbsp oil in a wide pan over medium-high heat until shimmering.

   2.Add the marinated prawns in a single layer. Sear for 1 minute per side until pink and just cooked.

   3.Remove prawns from pan and set aside on a plate.

   TIPDon't overcrowd the pan — cook in two batches if needed. Overcooked prawns turn rubbery.
3. 3
   temper · ~9 min

   Build the masala base.

   1.Add remaining 1 tbsp oil to the same pan and reduce heat to medium.

   2.Add curry leaves and slit green chilies. Sauté until fragrant (20 seconds).

   3.Add sliced onions and cook until deep golden brown, stirring often (7-8 minutes).

   TIPThe deep browning of onions is where the real flavor comes from. Don't rush this step.
4. 4
   fry · ~7 min

   Cook the masala.

   1.Add ginger-garlic paste to the pan and sauté until the raw smell disappears (1 minute).

   2.Add chopped tomatoes and cook until they soften and release oil (3-4 minutes).

   3.Add red chili powder, coriander powder, cumin powder, garam masala, black pepper powder, and remaining salt. Stir well and cook until spices are fragrant (1 minute).

   4.Splash a tablespoon of water if the masala sticks to the pan.
5. 5
   fry · ~2 min

   Toss prawns in the masala.

   1.Return the seared prawns to the pan with the masala.

   2.Toss gently to coat every prawn in the spice mixture. Cook for 1-2 minutes until heated through.

   3.Turn off the heat and squeeze over the remaining lemon juice.

   TIPJust a quick toss — prawns are already cooked. Any longer and they'll toughen.
6. 6
   garnish

   Garnish with fresh coriander leaves and serve immediately.

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