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🇮🇳 Indian

Agra Mughlai Prawns

🇮🇳 Indian

Mughlai prawns curry in a rich cashew and yogurt gravy: prawns cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 28 minutes.

Prep 11 min Cook 17 min Serves 2 Easy

Ingredients

  • Yogurt1/4 cup
  • Onion2 medium, finely chopped
  • Tomato2 medium, chopped
  • Garlic4 cloves, minced
  • Ginger1 tbsp, grated
  • Cumin Seeds1 tsp
  • Coriander Powder1 tsp
  • Turmeric Powder1/2 tsp
  • Vegetable Oil2 tbsp
  • Prawns300 g, peeled and deveined
  • Cashews2 tbsp, ground
  • Red Chili Powder1 tsp

Optional extras

  • Fresh Cilantro2 tbsp, chopped
  • Lemon1/2, juiced

Instructions

  1. 1

    Rub the prawns lightly with turmeric and salt.

  2. 2

    Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.

  3. 3

    Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the cashew paste and yogurt.

  4. 4

    Add a splash of water, bring to a simmer, then slide in the prawns and cook gently just until done, 5–8 minutes; don't overcook.

  5. 5

    Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.

Chef's tip

Seafood cooks in minutes; add it last and take it off the heat as soon as it turns opaque.

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Video: Famous Nasir Bhai Making Prawns Masala | Delicious Non Veg Recipe | Indian Street Food · on YouTube