There are days when 30 minutes is all you feel like spending in the kitchen. It could be after a long day at work, or a long day spent catching up on chores around the house. Sometimes you don’t need a reason for a fast dinner fix! For such an occasion this recipe gives you the quick meal you need. It is satisfying, filled with spice and perfect on a cold night. Paired alongside a quick dal and rice, or even with the humble yogurt/curd rice, you will find yourself satiated and not wanting for more.
** Substitutions are provided at the bottom of the recipe
- 1 pound prawns/shrimp, peeled and deveined
- 4 tsp vinegar, white or apple cider
- 1/2 tsp salt, or more to taste
- 1/2 tsp turmeric powder
- 1 tsp garam masala, powder
- 1 tsp chilli powder
- 1/2 tsp ground black pepper
- 1/2 tsp ground cumin
- 1 tsp rasam powder **
- 1/2 tsp garlic powder **
- 6 curry leaves
- 2 Tbsp water
- 2 tsp oil
In a bowl mix the prawns, spices, salt and vinegar. Set aside to marinate for 10 minutes.
In a large skillet, heat 2 tsp oil on medium high heat. Add the curry leaves, wait for 5 seconds before adding in the prawns. Stir fry for a couple minutes to cook the spices. Make sure the prawns are all in one layer (this will ensure they cook evenly) add the water, cover and let cook for 5 minutes. Uncover and stir fry for another couple minutes, to let the water evaporate and for the spices to stick to the prawns.
Serve with a garnish of finely chopped coriander.
SUBSTITUTIONS AND TIPS:
- Garlic powder can be replaced with 2 cloves of finely chopped garlic.
- This ingredient is optional. Rasam powder can be found in any Indian store. To make your own you could follow this recipe.
- Try not to over cook the prawns. Once they curl up, it is an indicator to being partially cooked. Over cooking makes them rubbery and chewy, and doesn’t showcase them in their best light.