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Name:Prawn Masala Contributor:David Mather
Description:Tomato yoghurt prawn dish from "Heart Smart Cooking of India", by Krishna Jamal Posted:2006-12-13
Key words:Prawn Masala cilantro yoghurt Category:Main Dishes
ID:804 Updated:2006-12-13 20:21:40
Ingredients:1 lb, headless prawns, peeled
2C cold water
1/2 tsp lemon juice
1/2 tsp salt

1 inch piece of ginger
4-6 cloves garlic
2 C canned diced tomatoes
1 tsp minced green chilies, or to taste (I often omit entirely)
1 bunch cilantro, chopped (maybe 1/2 a bunch? enough.)
1 Tbsp oil
1 medium onion, finely chopped
1 tsp meat masala
1 tsp turmeric
1 tsp salt
1 tsp chili powder
1 C crushed tomatoes
1 C plain yoghurt
Preparation:Soak prawns in water, salt and lemon
Puree ginger and garlic in a blender, with enough water to make a paste
Heat oil in large skillet over high heat (med high?)
Fry onion until golden
Add ginger-garlic and fry for 2 min
Add meat masala, turmeric, salt, chili powder, tomatoes, cilantro,
and crushed tomato. Mix well
Add yoghurt a spoonful at a time, stirring after each spoonful
Stir for 10-15 minutes
Reduce heat to low and simmer for 30 minutes to reduce
Add prawns and cook for 4-5 minutes, until cooked.
Serve with rice
Notes:This was my favourite dish from my favourite Indian restaurant in Vancouver, Rubina Tandoori.

Usually I just use 1 19oz can each of diced and crushed tomatoes

Goes equally well over pasta, with or without prawns. Rubina Tandoori was in the heart of Vancouver's little Italy, and the local Italians would often buy the sauce to take home and serve over pasta.

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