Chingri bhaaja – ghee-fried prawns

Name: Chingri bhaaja – ghee-fried prawns
Total time: 20 min
Ingredients: 250g of tiger prawns, raw, heads removed and bodies de-veined; ground turmeric, as needed; salt to taste; 2 tbsp of ghee; 1 small onion, crushed to a paste; 2 garlic cloves, crushed to a paste; 1 knob of ginger, 5mm long, peeled and crushed to a paste; 2 dried red chillies

by Asma Khan

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easy
2
20 minutes

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Asma Khan's ghee-fried prawns recipe is simple to make, yet most definitely a dish for special occasions. As there is no sauce to cover the prawns in this dish, Asma says it's imperative to source the biggest, finest prawns you can, which can be pricey but are well worth it for their impressive flavour and texture. Chillies, ginger and garlic provide a subtle yet warming flavour to the dish, with a touch of turmeric added for colour and aroma.

First published in 2019

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Chingri bhaaja – ghee-fried prawns

250g of tiger prawns, raw, heads removed and bodies de-veined
ground turmeric, as needed
salt to taste
2 tbsp of ghee
1 small onion, crushed to a paste
2 garlic cloves, crushed to a paste
1 knob of ginger, 5mm long, peeled and crushed to a paste
2 dried red chillies

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Method

Place the prawns in a bowl, sprinkle over a small pinch of ground turmeric and a large pinch of salt, then leave for 5 minutes

salt to taste
ground turmeric, as needed
250g of tiger prawns, raw, heads removed and bodies de-veined

In a frying pan or wok, melt the ghee over a high heat. Add the prawns to the pan and flash-fry for a few seconds: the prawns should only briefly touch the surface of the pan, to seal them, rather than be cooked through. Using a slotted spoon, remove the prawns from the pan, place on a plate and set aside

2 tbsp of ghee

To the same pan, add the dried red chillies followed by the onion, garlic and ginger paste and another small pinch of ground turmeric. Fry over a medium-high heat for about 5 minutes, or until the 'raw' smell of the paste and turmeric has disappeared. If the paste sticks to the base of the pan, sprinkle over some water

2 dried red chillies
1 small onion, crushed to a paste
2 garlic cloves, crushed to a paste
1 knob of ginger, 5mm long, peeled and crushed to a paste

Return the prawns briefly to the pan and cook, stirring, until the prawns are coated in the cooked paste. The ability to cook prawns perfectly comes with experience. Overcooking makes prawns tough, so keep a close eye on them during frying and cook for no longer than 10 minutes. Taste to check the seasoning and adjust as necessary

First published in 2019

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Asma Khan

Owner of Darjeeling Express, star of Netflix's Chef's Table and one of TIME's 100 most influential people, Asma Khan is one of the UK's most prominent female chefs. Celebrated for her sumptuous Indian cooking and unwavering commitment to empowering women, she has turned her restaurant into a platform for social change.

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Chingri bhaaja – ghee-fried prawns