prawn masala.
Prawn sounds better than shrimp.
Ingredients:
marinade:
1.5-2lb peeled or unpeeled, deveined prawns or shrimp.
1 tbsp oil.
1 tbsp ginger garlic paste. (1:1 ginger and garlic in paste form.)
1 tsp turmeric.
1/2 tsp garam masala.
1/2 tsp chili powder.
masala base:
2 tbsp ghee.
2 tbsp oil.
3 shallot, small dice.
3 plum tomatoes, small dice or 8 oz crushed tomatoes.
2 tbsp ginger garlic paste, (1:1 ginger and garlic in paste form.)
1 tbsp tomato paste.
1 tsp tamarind paste.
1 green bird’s eye chili, chopped.
1/2 tsp fennel seeds.
1 tsp black mustard seeds.
1 tsp cumin seeds.
2 green cardamom.
4-5 cloves.
small handful of chopped coriander leaves and stems.
1 tsp coriander powder.
1 tsp cumin powder.
1 tbsp kashmiri chili powder.
1/2 tsp turmeric.
1 tsp garam masala.
lemon
~1L prawn stock or water
kosher salt.
prawn stock (optional).
shells and heads of prawn.
7-8 dried fish.
2 onions, chopped.
1 leek, chopped.
2 stalks celery, chopped.
1 fennel bulb, chopped.
1 tsp fennel seed.
1 tsp coriander seed.
1 tsp white peppercorn.
2 bay leaf.
1 tbsp oil.
Equipment:
pot.
bowl.
Execution:
marinade.
Combine the marinade ingredients and allow to marinate for 30 minutes - 4 hours.
2. cook.
Add oil to a pot set over medium-high heat, once shimmering sear the shrimp on one side, set aside.
Reduce heat to medium-low and add ghee.
Add green cardamom, cloves, fennel, mustard and cumin seeds, cook until the sizzling starts to slow down.
Add the shallots, bird’s eye chillies and ginger garlic paste, cook until browned and translucent.
Add the garam masala, turmeric, chili powder, cumin and coriander powder, sauté for 30 seconds or until fragrant.
Add tomato paste and cook until it smells sweet and sticks to the pan.
Add the tomatoes and a splash of water to prevent the spices from burning, increase heat to medium.
Cook the tomatoes until they have fully broken down and juices separate from the fat, continue to cook until the paste starts to fry.
Add the prawn stock or water, boil and reduce to a simmer. Reduce the masala until 3/4 of the liquid has cooked off and the gravy thickens.
Add the remaining garam masala and tamarind paste, and cook for 5 minutes.
Add the prawns, cook just until they are barely cooked, cut the heat, add chopped coriander, and season to taste with lemon juice and salt.
3. prawn stock.
Reserve the shells and heads of the cleaned prawns.
Add oil to a pot set to medium heat, add the leek, onion, fennel and celery.
Cook until the vegetables have broken down and given up most of their moisture.
Add the prawn shells and dried fish, cook until they turn a reddish-orange colour.
Add enough cold water to cover then add bay leaf, white peppercorn, and fennel seeds.
Simmer for 45 minutes - 1 hour and strain.
4. storage.
Store in the fridge for 3-5 days.
Stock will last for 1 week in the fridge and 3 months in the freezer.