Ingredients:

  • 1 kg (2.2 lbs) large prawns, peeled and deveined
  • 1/4 teaspoon black mustard seeds
  • 1/4 teaspoon fenugreek (methi) seeds
  • 4 tablespoons vegetable oil (or coconut oil for a more authentic flavor)
  • 2 medium onions, finely sliced (half reserved for later)
  • 2 tablespoons Madras curry powder (or your preferred masala blend)
  • 1 tablespoon ginger-garlic paste (equal parts ginger and garlic, ground into a paste)
  • 1 tablespoon ground chili powder (adjust to your spice preference, Kashmiri chili for color and mild heat)
  • 6 medium tomatoes, chopped
  • 1 small can (6 oz / 170g) tomato paste
  • 1 teaspoon salt, or to taste
  • Fresh cilantro (dhania), chopped, for garnish

Instructions:

  1. Heat the oil in the pot over medium heat. Add mustard seeds and fenugreek seeds. Fry until they pop and become fragrant (about 30 seconds). Watch them carefully – they burn easily!
  2. Add half of the sliced onions to the pot and sauté until translucent and lightly golden (about 5 minutes).
  3. Add the curry powder (masala), ginger-garlic paste, and chili powder. Fry for 1-2 minutes, stirring constantly, until fragrant and the oil starts to separate from the spices. This is crucial to develop the flavor.
  4. Add the prawns to the pot and toss to coat them in the spice paste. Cook for 2-3 minutes, or until they turn pink. Be careful not to overcook them – prawns become rubbery very quickly.
  5. Add the chopped tomatoes, remaining sliced onions, tomato paste, and salt to the pot. Stir well to combine.
  6. Bring the curry to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the tomatoes have broken down and the sauce has thickened.
  7. Garnish with fresh cilantro (dhania) and serve hot.