Ingredients:

  • 1 lb large prawns, peeled and deveined
  • 2 tbsp ginger-garlic paste
  • 1 tsp salt
  • 1/2 tsp turmeric powder
  • 3 tbsp vegetable oil
  • 1 cup red onions, finely diced
  • 2 cups fresh tomatoes, pureed or finely chopped
  • 4 green chilies, slit lengthwise
  • 1 tsp red chili powder
  • 1 tsp Kashmiri chili powder
  • 1 tsp garam masala
  • 1/2 tsp cumin powder
  • 1/2 tsp black pepper powder
  • 1/4 cup fresh coriander, chopped
  • 1 tbsp fresh ginger, julienned
  • 1 tbsp fresh lemon juice

Instructions:

  1. In a mixing bowl, toss the prawns with 1 tablespoon of ginger-garlic paste, salt, and turmeric powder; let marinate for 10–15 minutes.
  2. Heat 1 tablespoon of oil in a karahi or large wok over high heat until shimmering.
  3. Add marinated prawns in a single layer (cook in batches if they don't fit in one layer) and sear for 90 seconds per side until pink with slight charred edges; remove from pan and set aside.
  4. Heat the remaining 2 tablespoons of oil in the same pan over medium-high heat and sauté diced onions until golden brown.
  5. Stir in the remaining 1 tablespoon of ginger-garlic paste and slit green chilies, sautéing for 1 minute.
  6. Add the tomato puree/chopped tomatoes and cook until the moisture reduces.
  7. Stir in red chili powder, Kashmiri chili powder, garam masala, cumin powder, and black pepper; cook until the masala emulsifies into a thick paste and oil separates from the edges.
  8. Return the seared prawns to the pan, tossing to coat in the masala.
  9. Simmer for 2-3 minutes until prawns are cooked through and reach a safe internal temperature of 145°F (63°C).
  10. Stir in the fresh lemon juice, julienned ginger, and chopped coriander immediately before removing from heat.