Punjabi-style Garlic Prawns

Ingredients

In this Punjabi adaptation of Macanese Garlic Prawns, we infuse the dish with the bold flavors of Punjabi cuisine. The original recipe is known for its garlic-forward taste, while the Punjabi version adds a fiery twist with the use of red chili powder, cumin, and coriander. The Punjabi-style Garlic Prawns also feature a thicker sauce, which is characteristic of Punjabi curries. We alse have the original recipe for Macanese Garlic Prawns, so you can check it out.

• 500g (1.1 lb) prawns, peeled and deveined 500g (1.1 lb) prawns, peeled and deveined
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the prawns, ginger-garlic paste, red chili powder, cumin powder, coriander powder, turmeric powder, garam masala, and salt. Mix well and let it marinate for 30 minutes.
2. 2.
   Heat oil in a pan over medium heat. Add the marinated prawns and cook until they turn pink and are cooked through, approximately 3-4 minutes on each side.
3. 3.
   Remove the prawns from the pan and set aside.
4. 4.
   In the same pan, add more oil if needed and sauté the garlic until golden brown.
5. 5.
   Add the cooked prawns back to the pan and toss them in the garlic-infused oil for a minute.
6. 6.
   Garnish with fresh coriander leaves and serve hot.

Treat your ingredients with care...

• Prawns — Ensure that the prawns are fresh and properly cleaned before marinating. Overcooking the prawns can make them rubbery, so be careful not to exceed the cooking time.

Tips & Tricks

• For an extra kick of heat, add finely chopped green chilies along with the garlic.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• Serve the Punjabi-style Garlic Prawns with steamed rice or naan bread for a complete meal.
• To make the dish more indulgent, you can add a splash of heavy cream to the sauce.
• Experiment with different garnishes like sliced onions or lemon wedges for added freshness.

Serving advice

Serve the Punjabi-style Garlic Prawns hot as a main course dish. Pair it with steamed rice or naan bread to soak up the flavorful sauce. Garnish with fresh coriander leaves for a vibrant touch.

Presentation advice

Arrange the cooked prawns on a platter, drizzle the garlic-infused sauce over them, and sprinkle with fresh coriander leaves. Serve with a side of steamed rice or naan bread for an appealing presentation.