Spiced, Aromatic Prawn Roast

1. 1

   Grind ginger, green chili, 2 sprig curry leaves, turmeric powder and chili powder to a smooth paste, adding a small amount of water.

2. 2

   In a heavy-based pan, combine the masala paste with the water and place over medium-low heat.

3. 3

   Tip in the prawns and season. Simmer for 10 minutes, stirring occasionally, until prawns are tender. Then increase the heat and boil the liquid until thick and reduced, stirring often.

4. 4

   When most of the liquid has been absorbed and the prawns are coated with the marinade, drizzle generously with oil. Taste and season, if needed.

5. 5

   Add remaining curry leaves - or as much as you like - and cook over very low heat for a few more minutes. Ah, at this stage, don't forget to enjoy the smell of the roasting prawns wafting through the kitchen, whetting your appetite! And, take care not to scorch the marinade.

6. 6

   Remove from heat when the prawns start to crisp and turn golden brown.

7. 7

   Serve warm with steamed rice.

8. 8

   Note: This is a spicy preparation. Please omit green chili and adjust the kashmiri chili powder for a milder version.

* Per serving · 4 servings · Values may vary.

No additional tips available.