Chilli Onion Prawns

A community recipe by Kams

Not tested or verified by Nigella.com

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Introduction

This is a VERY spicy, coastal inspired dish ...Please tone down the chillies if u cannot take the heat !

Ingredients

Serves: As a main would serve 2 people

Metric Cups

15 medium prawns (deveined and shells removed)
2 green chillies (slit not chopped)
3 large onions (roughly chopped)
1½ teaspoons red chilli powder
½ teaspoon ground cumin
½ teaspoon ground coriander
1 pinch of turmeric
½ teaspoon cumin seeds
2 teaspoons fresh ginger
garlic puree
2 tablespoons oil
1 pinch of salt (to taste)
1 handful fresh coriander (chopped for garnish)
cucumber (sliced for garnish)
medium tomato (sliced for garnish)

15 medium shrimp (deveined and shells removed)
2 green chiles (slit not chopped)
3 large onions (roughly chopped)
1½ teaspoons red chile powder
½ teaspoon ground cumin
½ teaspoon ground coriander
1 pinch of turmeric
½ teaspoon cumin seeds
2 teaspoons fresh gingerroot
garlic puree
2 tablespoons oil
1 pinch of salt (to taste)
1 handful cilantro (chopped for garnish)
cucumber (sliced for garnish)
medium tomato (sliced for garnish)

Method

Chilli Onion Prawns is a community recipe submitted by Kams and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Fry the onions in 1- 2 tsp of oil. When they start to become soft & golden brown, add the ginger garlic paste & fry till onions are brown & paste is cooked.

Add the chillies that are slit open & cook for a minute. Add the cumin seeds & stir for a few seconds. Add the haldi, chilly powder & dhana jeera powder & fry till the masala is cooked well. If needed to prevent the mix from sticking, add a little oil. (Do not add water) Sprinkle just a pinch of salt at this stage.

Add the prawns (which should be dry) stir quickly thru the mixture till all the prawns are coated well. Add oil if necessary to prevent sticking. Cook covered for 5 minutes (stirring periodically to prevent the mix from burning) together till the mix is almost dry (the prawns will release a small amount of water)

As the onions cook longer they start to almost caramelize which adds to the flavour of the dish so dont worry if the onions burn a little. Serve hot with roti's/ bakers bread or steamed rice.

Fry the onions in 1- 2 tsp of oil. When they start to become soft & golden brown, add the ginger garlic paste & fry till onions are brown & paste is cooked.

Add the shrimp (which should be dry) stir quickly thru the mixture till all the shrimp are coated well. Add oil if necessary to prevent sticking. Cook covered for 5 minutes (stirring periodically to prevent the mix from burning) together till the mix is almost dry (the shrimp will release a small amount of water)

As the onions cook longer they start to almost caramelize which adds to the flavour of the dish so dont worry if the onions burn a little. Serve hot with roti's/ bakers bread or steamed rice.

Additional Information

Do Not add any water to the recipe at any stage. If you do not like very spicy food, reduce the amount of chilly powder to 1 tsp & use only 1 green chilly.