Prawn Masala
This coastal delicacy full of tangy flavors is a beautiful way to highlight the natural taste of prawns and add a subcontinental twist with a combination of mouthwatering spices
Ingredients
-
- Onion, diced1
- Water½ cup
- Chili Garlic powder1 tablespoon
- Chili flakes1 tablespoon
- Ground coriander1 tablespoon
- Green chili, chopped2
-
- Clarified butter2 tablespoon
- Onion paste1 cup
- Ginger-garlic paste2 tablespoons
- Tomatoes, sliced2
- Tomato paste1 tablespoon
- Red chili powder1 tablespoon
- Saltto taste
- Carom seeds1 tablespoon
- Ground turmeric1 tablespoon
- Water½ cup
- Coconut milk2 tablespoon
- Cream1 tablespoon
- Lemon juice1
- Yogurt1 tablespoon
-
- Prawns500 grams
- Saltto taste
- Turmeric1 teaspoon
- Ground black pepper1 teaspoon
- Butter2 tablespoon
- Oil3 tablespoons
- Fresh coriander, choppedfor garnish
Preparation
- For onion paste: blend onion with water into a paste.
- In a wok heat clarified butter over medium heat and saute onion paste in it.
- Add ginger garlic paste to it and saute.
- Now add sliced tomatoes and stir well.
- Add tomato paste to it and mix.
- Then add chili powder, salt, carom seeds, ground turmeric, chili garlic powder, chili flakes, chopped green chilies and mix.
- Add water, stir and cover the lid, simmer on low flame for 10-15 minutes.
- For prawns: combine deveined prawns with salt, ground turmeric, black pepper and stir until well coated.
- In a frying pan heat butter over low flame, add oil mix, sautee prawns for 5-6 minutes until cooked.
- Add coconut milk, cream and mix well.
- Squeeze in 1 lemon, yogurt and mix.
- Garnish with freshly chopped coriander.
- Enjoy! Please give us your feedback in the comments below.
Like this recipe?
How'd it turn out?