Recipe with prawns: prepare them with a delicious mix of spices from India

This recipe was shared with me by amazing chef friends from New York, Marge Perry and Dave Bonom, on a work trip. I think it’s from his book “Hero Dinners”, with delicious simple recipes prepared in the pan. On the trip talking about spice mixes (conversations between chefs) it came out that I loved Garam Masala, a mix from North India that usually has coriander seeds, cumin, cinnamon, cloves, nutmeg, cardamom and black pepper (there are variations).

When I got to Lima after our work trip, the recipe was in my email inbox! I tell you that Garam Masala is sold in Lima under the Badía brand in supermarkets and also in some markets such as Surquillo. If you can’t find it, I encourage you to prepare your own spice mix. My daughters, ‘nonnos’, uncles and husband loved the recipe. Simple, fast and delicious, perfect for a special date.

Ingredients:

• 450 g of large prawns, peeled and deveined (can be substituted with chicken or pork cut as for saltado)
• About 2 tablespoons olive oil, divided
• 1/2 teaspoon salt, divided amount
• 1/8 teaspoon ground black pepper
• 1 tablespoon fresh ginger, peeled and minced
• 2 garlic cloves, minced
• 4 cups cherry tomatoes, cut in half
• 1 teaspoon Garam Masala
• 1/2 tsp ground cumin (or use more 1/2 tsp Garam Masala)
• 1/8 teaspoon cayenne pepper (it’s spicy, don’t use for small children and if adults don’t eat spicy use just a pinch to bring out flavors)
• 4 teaspoons of honey
• 1/3 cup heavy cream (or unsweetened coconut milk)
• ¼ cup almonds, toasted and chopped
• 1/4 cup fresh basil leaves (optional, works great)

Preparation:

Heat a skillet with 2 teaspoons of oil over medium-high heat. Meanwhile, season the prawns with 1/4 teaspoon of salt and pepper and add half to the pan; cook, turning once, until lightly browned, 1 ½ to 2 minutes per side. Reserve the prawns on a plate. Add 1 more teaspoon of oil to the pan and repeat the step with the remaining prawns. In the same pan, add the remaining oil and cook the ginger and garlic, stirring, until fragrant, 15 to 20 seconds. Add cherry tomatoes, Garam Masala, cumin, remaining 1/4 teaspoon salt, and cayenne pepper; cook, stirring occasionally, until tomatoes soften, about 4 minutes. Then add the honey and cook for 2 more minutes. Add the milk cream and cook for 1 minute. Return the shrimp and add the toasted almonds and cook until heated through, about 1 minute. Remove from heat and add the basil, reserving a little to decorate when serving. Accompany with rice and enjoy this wonderful dish.

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lots of love,

Colette