Indian Prawn Curry

Instructions

1. Prepare the prawns
   Clean the prawns by removing the shells but keeping the tails intact. Devein them by making a shallow cut along the back and removing the dark vein. Rinse under cold water and pat dry with paper towels.
2. Create the aromatic base
   Heat oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown, about 5-6 minutes. Add minced garlic, grated ginger, and green chilies. Cook for another 2 minutes until fragrant.
3. Add the spices
   Reduce heat slightly and add ground turmeric, cumin, coriander, and half of the garam masala. Stir continuously for 30 seconds to prevent the spices from burning. The mixture should become aromatic and form a thick paste.
4. Create the curry sauce
   Add the chopped tomatoes and cook for 3-4 minutes until they soften and begin to break down. Pour in the coconut milk and bring to a gentle simmer. Cook for 5 minutes, allowing the sauce to thicken slightly.
5. Add the prawns
   Add the prepared prawns to the curry sauce, ensuring they are fully submerged. Cook for 4-5 minutes until the prawns turn pink and are cooked through. Be careful not to overcook them as they can become tough.
6. Finish the curry
   Stir in the tamarind paste (or lemon juice), remaining garam masala, and salt to taste. Let the curry simmer for 2 more minutes to allow the flavors to meld together. Turn off the heat.
7. Rest and garnish
   Allow the curry to rest for 5 minutes before serving. This helps the flavors to develop further. Garnish generously with freshly chopped coriander leaves just before serving.