Turmeric, cumin and chilli prawns recipe
A simple, heartwarming, no-fuss dish, that only takes 45 minutes or so to make. Serve with plain boiled rice.
Tip: if you are using mustard oil you need to heat it to smoking point to reduce the pungency of the oil. Please ensure your kitchen is well ventilated so the oil does not set off the smoke alarm. Leave the oil to cool slightly before starting the recipe.
Ingredients
- 3 onions
- 150 ml mustard oil (if you can’t find it, use vegetable oil)
- 1 tsp ginger paste
- 0.5 tsp garlic paste
- 0.5 tsp ground turmeric
- 1.5 tsp chilli powder
- 0.5 tsp ground cumin
- 0.5 tsp ground coriander
- 2 green chillies, slit in half
- 1 tsp salt
- 1.2 kg raw peeled prawns, deveined
- 1 pinch fresh coriander (cilantro), to garnish
Details
- Cuisine: Indian
- Recipe Type: Prawns
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 40 mins
- Serves: 6
Step-by-step
- Put the onions in a food processor and blitz to a paste.
- Heat the oil in a heavy-based pan over a medium-high heat. Add half of the onion paste and cook until it turns light brown.
- Add the remaining onion paste, ginger, garlic, turmeric, chilli powder, cumin, ground coriander, green chillies, salt and 4 tablespoons of water and bring to the boil. Reduce the heat, cover and simmer for 15 minutes.
- Remove the lid, increase the heat and cook the paste until you can see the oil coming to the surface.
- Add the prawns and cook, uncovered, over a medium heat for 10-15 minutes until the prawns have changed colour and are cooked through.
- Serve immediately, garnished with coriander.
This recipe is extracted from Ammu by Asma Khan (Ebury Press, £26). Photography by Laura Edwards.
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