27min 2 ppl
Prawn Phaal
30 minutes
2 people
Medium
30 min · 11 steps
Medium: 31–60 min or 7–12 steps
250 kcalper person
Protein 32g
Carbs 12g
Fats 8g
About this dish
Prawns in the ferociously hot phaal sauce — a quick cook that belies the intensity of the multi-chilli gravy, where the sweetness of the prawns provides the only softening note against the searing heat.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Fresh Corianderroughly chopped0.5 small handful
Meat & Poultry
- Birdfinely sliced1.5
Fish & Seafood
- Raw King Prawnspeeled and deveined300 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée1 tbsp
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder1 tsp
- Hot Chilli Powder0.5 tsp
- Dried Red Chilliesdeseeded and roughly broken1.5
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
- White Wine Vinegar0.5 tbsp
Utensils
- Large heavy pan
- Wooden spoon
- Chef's knife
- Cutting board
- Fine grater
- Measuring spoons
- Kitchen thermometer
Method
1
Finely dice the onion, mince the garlic, and finely grate the ginger.
Approx. 3 minutes
2
Finely slice the bird's-eye chillies. Deseed and roughly break the dried red chillies. Roughly chop the fresh coriander.
Approx. 3 minutes
3
Pat the prawns dry with kitchen paper and set aside.
Approx. 2 minutes
4
Heat the vegetable oil in a large heavy pan over high heat. Add the cumin seeds and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
5
Add the diced onion and cook for 8 minutes, stirring often, until golden.
Approx. 8 minutes
6
Add the garlic, ginger, bird's-eye chillies, and dried red chillies. Cook for 2 minutes, stirring constantly.
Approx. 2 minutes
7
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, hot chilli powder, and turmeric. Cook for 2 minutes to bloom the spices.
Approx. 2 minutes
8
Add the tinned chopped tomatoes and white wine vinegar. Cook for 5 minutes until the sauce has reduced and thickened.
Approx. 5 minutes
9
Add the king prawns and stir to coat. Cook for 5–6 minutes until pink and cooked through, reaching an internal temperature of 63°C (145°F) checked with a thermometer. Do not overcook.
Approx. 6 minutes
10
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
11
Serve immediately, garnished with the chopped fresh coriander.
Approx. 1 minutes
