Kolhapuri Jhinga Masala / Prawn Masala

We eat a lot of prawns. And I mean a lot. Prawn Malaikari makes the most repeats but we try other recipes as well. This Kolhapuri Jhinga Masla is currently our new favourite. It is not too curryish...or not too dry...just in the middle and perfect with paratha / chapatti or simple dal and rice. You can choose for yourself.

I have a limited supply of the Kolhapuri masala, so when I am not really feeling it I just skip it and go on with the garam masala. The Kolhapuri masala do add a bit of jazz to the curry but it is the concoction of onions, coriander leaves, lime juice and a heavy dose of garlic, which make this prawn curry a really different one. The one I reach out every time whenever I am making a spicy preparation with prawns.

Kolhapuri Jhinga Masala / Prawn Masala

Serves 6

Ingredients:

500 gm jumbo prawns – deveined

1 large onion – finely chopped

3 large ripe tomatoes – chopped

8 cloves of garlic – minced

1 and ½ inch ginger – minced

2 cups of chopped coriander leaves

1 tsp turmeric powder

2-3 tsp red chilli powder

2 green chillies – chopped

1 tsp cumin powder

1 tsp coriander powder

1 and ½ tbsp kolhapuri masala ( you can replace it with garam masala)

3 komum / 1 tbsp lime juice

Salt

2 tbsp oil

Method:

Sprinkle a little turmeric powder and some salt over the prawns. Give that bowl a good shake so that all the prawns have a little bit of the salt and the turmeric powder.

Heat the oil and fry the prawns in it for 2-3 minutes or until they start to change their colour. Take them out of the kadai and keep aside.

Add the chopped onions to the remaining oil.

Sprinkle some salt and cook the onions until lightly golden.

Add the ginger-garlic paste to it and cook for 2 minutes.

Add a handful of chopped coriander leaves and the chopped tomatoes.

Stir and cook until the tomatoes become completely mushy.

Add the turmeric powder, red chilli powder, cumin powder and coriander powder. Stir and cook the masalas for a minute.

Now add the fried prawns and the kolhapuri masala to the curry.

Add another handful of the coriander leaves and the kokum.

If the curry becomes dry add a little splash of water to the curry.

Cook for just 2 minutes more and not more than that.

Finish off with the rest of the coriander leaves and a good drizzle of lime juice.

Taste and adjust the seasoning.

Switch off the flame and serve hot with plain rice / pulao / tandoori roti.