Parsi Prawn Curry

Ingredients

• Prawns - 1/2 kg
• Turmeric powder - 1 tsp
• Red chili powder - 1 tbsp
• Cumin seeds - 1/2 tsp
• Garlic paste - 1 tsp
• Onion - 1 whole
• Tomato - 2 whole
• Tamarind pulp - 1/4 cup
• Jaggery - 4 tbsp
• Coriander leaves - 1/4 cup
• Salt, to taste
• Oil

Instructions

1. 1Clean and devein the prawns thoroughly, then pat them dry with paper towels so the spice mixture will stick.
2. 2Combine the prawns with turmeric powder, red chili powder, and salt and toss to coat evenly; set the marinated prawns aside to rest while you prepare the aromatics.
3. 3Heat oil in a kadai or heavy skillet until shimmering, then add the cumin seeds and let them splutter and perfume the oil for a few seconds.
4. 4Add the garlic paste to the pan and sauté briefly until it becomes fragrant and lightly golden, watching it carefully so it does not burn.
5. 5Add the finely chopped onion and cook, stirring occasionally, until the onion is golden brown and sweet-smelling.
6. 6Stir in the chopped tomatoes and mix well, then cover and cook on medium flame until the oil starts to clear from the masala.
7. 7As soon as the oil begins to separate, add the marinated prawns and fold them into the sauce; let it cook for 3-4 minutes so the prawns just turn opaque and tender.
8. 8Pour in the tamarind pulp and the grated jaggery, stir to combine, and cook together for 3 minutes so the flavors meld and the sauce slightly thickens.
9. 9Turn off the heat and stir in the chopped coriander leaves to brighten the curry.
10. 10Transfer to a serving dish and serve hot with steamed rice or roti. Optional: finish with a squeeze of lime for extra brightness.