I don’t think it is possible to perfectly replicate my Mum’s masala prawns. The prawns/shrimp that I buy lack the saltiness of the ocean nor do the tomatoes taste as fresh as those that were picked from the vine and brought to the doorstep promptly at 10:00am by the local Maasai Mama (Mama Yeyoo as we called her) dressed in her beaded jewelry, along with freshly picked cilantro with the morning dew on the leaves and the soil still clinging onto the roots.

Organic, fresh vegetables, grown on the mountains, picked when the sun was rising, grown in a community that coexisted with nature, sharing land, food, and rivers with the wild, de facto stewards of the land, conservationists without title or designation. 

My Mum was surprisingly fluent in Maa, picking it up as a child, and as Mama Yeyoo would sit on the staircase sipping from a steaming cup of chai and dipping bread rolled up like cigars, Mum would pick out the tomatoes and vegetables that she wanted to cook with, whilst they chatting away about Mama Yeyoo’s walk down the mountain, and what changed within the last few days since they saw each other.

My Mum’s masala prawns and chili garlic prawns fry were to die for. Cooked on Fridays or the weekend, on Dad’s request for dinner. She would serve it piping hot as an appetizer, with roti or bread for us kids and a side of onions and lemon wedges.

This rustic but fancy comes together in absolutely no time in under 30 minutes with probably everything you have on hand, and all you have to do is pick up some fresh prawns from the market!

Ingredients:

• 3 tablespoon olive oil or any neutral oil
• 1 tablespoon whole cumin seeds
• 2 tablespoon crushed garlic & garlic paste
• 1.5 cups cubed tomatoes
• 1 tablespoon Tomato paste
• 300 gm large or medium sized Prawns/ Shrimp deveined and tail removed (17-22 count or more)
• 1/2 teaspoon salt + 1/4 teaspoon turmeric powder and 1/2 teaspoon lemon juice
• 4 Thai hot green chilies, slit open vertically
• 1.5 teaspoon salt {adjust to taste}
• 2 teaspoon Kashmiri red chili powder {adjust to taste}
• 1/2 teaspoon turmeric powder
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder
•  1/2 teaspoon garam masala powder
•  ½ cup cilantro, chopped for garnish (or more!)
•  ½ lemon, juiced

Method:

1. Wash and clean the shrimp/prawns and place in a bowl and season with 1/2 tsp salt, ¼ tsp turmeric powder, lemon juice and set aside.
   
   
2. Heat the oil in a wide deep pan, wok or karai and add the cumin and when it blooms, add the garlic- ginger and green chilies and stir.
   
   
3. Add in chopped tomatoes, tomato paste, along with the rest of the  turmeric powder, chili powder, cumin & coriander powders, and salt.
   
   
4. Sauté on high heat, stirring frequently to prevent sticking, for 7-10 minutes, until the tomatoes have softened up and you see the oil separating around the edge of the pan.
   
   
5. Add the shrimp and sauté for 6 minutes or until they turn opaque.
   
   
6. Add garam masala powder and lemon juice then garnish with chopped cilantro and julienned ginger strips.
   

Serve with crusty bread, buttery naan, pluka roti or flakey paratha.

NOtes:

Use Cleaned, Tail-Off Prawns: This recipe is designed for ease—no peeling at the table. Deveined, tail-off prawns cook quickly and soak up the masala beautifully. Just be sure to pat them dry after rinsing to avoid watering down the spices.

Tomatoes Matter: If your tomatoes are lackluster, an extra spoon of tomato paste can help boost the depth and sweetness. Always sauté until the oil separates—it’s key to that rich, jammy base.

Adjust the Heat: Thai green chilies pack a punch! So Feel free to reduce the number or slit only halfway to tame the spice. You can even deseed them if you want just the aroma without the fire.

Fresh Cilantro is Essential: Don’t skip it! The freshness cuts through the bold spices and adds brightness. Use plenty—or more than you think you need.

Quick & Flexible: This dish comes together in under 30 minutes, making it perfect for a weeknight dinner or an impromptu weekend appetizer. Serve with crusty bread, roti, paratha, or even plain rice.

Optional Add-ins: A few slivers of fresh ginger or methi (fenugreek) leaves added at the end add a pop of heat and fragrance.