🇮🇳 Indian

Prawns Kadhai

Name: Prawns Kadhai
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tsp Garam Masala; 2 tbsp Tomato Puree; 1 tbsp Kasuri Methi; to taste Salt; 4 cloves, minced Garlic; 2 tbsp Ghee; 1, sliced Bell Pepper; 3, cut into batons Spring Onions; 400 g, peeled Prawns

🇮🇳 Indian

High heat, big flavour: prawns seared with aromatics and a shiny sauce that clings to every bite. Ready in 14 minutes including prep.

Prep 10 min Cook 4 min Serves 3 Easy

Ingredients

Garam Masala1 tsp
Tomato Puree2 tbsp
Kasuri Methi1 tbsp
Saltto taste
Garlic4 cloves, minced
Ghee2 tbsp
Bell Pepper1, sliced
Spring Onions3, cut into batons
Prawns400 g, peeled

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Set a heavy kadhai over medium-high heat and add the oil; when it shimmers and a cumin seed sizzles on contact, it's ready.
2
Tip in the Prawns and sear, turning occasionally, until deeply golden at the edges.
3
Add Ghee and Garlic and let them soften into the oil, scraping the pan, for four to five minutes.
4
Season with the spices and salt, tossing so every piece is coated and the spices fry until fragrant — thirty seconds, no more.
5
Lower the heat, cover, and let everything steam-fry until the Prawns is cooked through, stirring twice.
6
Finish with a squeeze of lemon and fresh coriander, and serve hot from the kadhai.

Chef's tip

A final squeeze of lemon just before serving lifts every other flavour.

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Watch how it's made

Video: Prawns Kadai (Jhinga kadaai) by Ek Indian Ghar w/ English subtitles · on YouTube