Keralites in the Backwaters region sauté large tiger prawns—raised in the brackish waters of the area's rice paddies—with onions and a complex masala paste of garlic, ginger and eight different spices. Make the masala paste in large quantities and keep it in the refrigerator for up to a week; it's great as a rub or in a marinade for fish and chicken. More Easy Indian Recipes
The masala paste can be made 1 day in advance and stored in an airtight container at room temperature. The recipe can be made through Step 2 up to 4 hours ahead. Reheat before adding the shrimp.
Steamed white rice.
To elevate the sweet-spicy flavors in this dish, consider a Sémillon with clean lemon-lime flavors and balanced acidity. Look for a rare Sémillon-only wine made with grapes grown in Napa Valley.