Step by step

Method

4 steps

1. 1

   Pat 1 lb peeled prawns or shrimp very dry, then toss with ½ teaspoon turmeric and ¼ teaspoon salt. Set aside while you build the masala — dry prawns sear instead of steaming.

2. 2

   Heat 2 tablespoons oil in a wide skillet over medium-high until shimmering. Add ½ teaspoon mustard seeds and wait until they pop and dance, 20–30 seconds, then toss in 8–10 curry leaves — they should crisp and smell citrusy in a few seconds. Add 1 thinly sliced medium onion and cook, stirring, until soft and golden at the edges, 5–7 minutes.

3. 3

   Stir in 1 tablespoon ginger-garlic paste for 30–45 seconds until the raw smell fades. Add 2 finely chopped tomatoes, the remaining ½ teaspoon salt, 1 teaspoon garam masala, 1 teaspoon Kashmiri chili powder, and ½ teaspoon ground coriander. Cook, stirring and mashing the tomatoes, until the mixture turns jammy and you see a little oil gloss around the edges, about 6 minutes. If it sticks, splash in a tablespoon of water.

4. 4

   Add the prawns in a mostly single layer and cook, tossing gently, 3–4 minutes until just opaque and curled — thickest pieces should look pearly white with no gray translucent center. Don't walk away; overcooked prawns go rubbery fast. Finish with 2 tablespoons chopped cilantro. Serve hot with rice. You want plump, just-opaque prawns in a fragrant tomato-onion masala — not rubbery overcooked shrimp or a thin watery sauce.