I couldn’t stop stealing spoonfuls while plating — the sauce is hypnotic. I tweaked the heat with an extra pinch of Kashmiri chili and finished with a squeeze of tamarind to lift the richness. Roasting the spices first made a huge difference; that little toasty aroma is everything. I let the prawns sit in the masala for 20 minutes and the flavors sank in without turning the shrimp rubbery. For a bit of indulgence I stir in a teaspoon of coconut oil at the end. Served with crusty bread and a cold beer, it felt like a tiny celebration. Make it when you want big flavor with minimal fuss.

If you want to prep ahead, make the masala paste a day early and keep it refrigerated; the flavors mellow and deepen, which makes weeknight cooking wickedly easy—just toss and fry. Trust me, that little shortcut changes everything when you’re craving something impressive fast and worth trying.

## Full Recipe
**Ingredients:**
– 400g prawns, peeled and deveined
– 6 dried Kashmiri chilies (or red chilies)
– 6 garlic cloves
– 1-inch ginger
– 2 tbsp white vinegar
– 1 tsp cumin seeds
– 1 tsp coriander seeds
– 1/2 tsp turmeric
– 1 tbsp vegetable oil + extra for frying
– 1 tsp sugar
– Salt to taste
– 1 tsp coconut oil (optional)
– Fresh cilantro and lemon wedges

**Instructions:**
1. Toast chilies, cumin and coriander briefly; cool.
2. Blend toasted spices with garlic, ginger, vinegar, oil, turmeric, sugar and salt into a paste.
3. Toss prawns with half the paste; marinate 20 minutes (or 5 minutes if short on time).
4. Heat oil in a skillet; fry prawns 1–2 minutes per side; remove.
5. Fry remaining paste 2–3 minutes, add a splash of water if too thick.
6. Return prawns, toss to coat, finish with coconut oil and garnish.
**Prep:** 20 min | **Cook:** 10 min | **Servings:** 2