Goan Prawn Fry

Ingredients for 2 servings:

• 250 g shrimp(s)
• 1 onion(s), red
• 1 tomato(s)
• 1 ½ tsp ginger-garlic paste
• 1 tsp tomato paste
• 2 garlic cloves
• 50 g butter
• 3 tbsp oil
• 1 tbsp Garam Masala (Sabut garam masala), Garam masala as whole grains
• 1 tsp, leveled chili powder
• ½ tsp coriander powder
• ½ tsp turmeric
• 1 pinch of salt
• n. B. Coriander leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Prawns according to an Indian recipe from the Konkan coast

Serves 2 as a starter or 1 as a main course. Thaw the prawns if necessary. Finely dice the onion and tomato. Slice the garlic. Heat about 3 tablespoons of oil in a wok and briefly fry the garam masala. It’s very important to use whole seeds, not powder. Next, add the finely diced onion to the wok. It’s important that the stovetop is at maximum temperature. A gas stove is best for this. Sauté the onions and garam masala for about 3 minutes, stirring constantly. The onions should brown but not burn. Then add the ginger-garlic paste and tomato paste. Sauté briefly, then add the finely diced tomato and fry at maximum heat for another 2 minutes, stirring constantly. The mixture should become thick. Finally, season with chili powder, coriander powder, a little turmeric, and a pinch of salt. Set the finished masala aside for a moment and melt about 50g of butter in another pan. Fry the garlic and shrimp in the butter for about 2 minutes. Then mix the shrimp, including the butter and garlic, with the masala and heat briefly again. Garnish the shrimp with coriander leaves on a plate, if desired. The shrimp make a great snack. You can also eat them as a main course with roti or naan. In this case, however, you should allow 250g of shrimp per person. Ginger and garlic paste and sabut garam masala are available in almost any well-stocked Asian grocery store. Alternatively, you can also make your own paste and spice mix. To make the paste, grind roughly equal parts garlic and ginger into a paste using a mortar and pestle. For the garam masala, mix together the coriander, cumin, cinnamon, cloves, black pepper, black cardamom, bay leaves, and ginger.