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| PRAWN MASALA |
Prawn Masala is a simple side dish which goes along with both Roti & Rice. This is a Spicy dish well flavoured with spices like Fennel & Pepper. Most of the Prawn/Shrimp recipes I cook accentuate the taste of God's Own Country. Mainly because we have grown up eating it that way. But this recipe is a simpler version which is quite easy and quick. prepared with simple ingredients and requires no marination.
One main factor, we have to consider while cooking Prawns is to maintain the texture. It should turn out be soft and succulent once cooked and not chewy and rubbery. So the trick is to cook the Prawns quickly. Longer you cook the Prawns/Shrimps they turn out to be chewy. This Prawn Masala is a spicy Prawn Curry cooked in an Onion & Tomato gravy along with mild spices which yield a delicious and flavour-filled Prawn Masala.
Cuisine - South Indian
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 2-3
Author - SM
Preparation Time - 15-20 Minutes
Cooking Time - 15-20 Minutes
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HOW TO COOK PRAWN MASALA
INGREDIENTS :
Prawns - 500 Gms
Onions – 2 Nos.
Shallots – 10-12 Nos.
Ginger- Garlic Paste – 1 Tbpsn
Green Chillies – 2-3 Nos.
Tomato – 1 No.
Turmeric Powder – ½ Tspn
Red Chilli Powder – 1 Tspn
Coriander Seeds Powder – 11/2 Tspn
Garam Masala – 1 Tspn
Fenugreek Seeds – 1/4 Tsp
Fennel Seeds – 1/2 Tsp
Curry leaves – 1 sprig
Vegetable Oil – 2 Tbspn
Tamarind Paste -1/2 Tspn(Optional)
Tamarind Paste -1/2 Tspn(Optional)
Salt – To Taste
To Roast & Grind :
Fennel Seeds - ½ Tspn
Fenugreek Seeds – ¼ Tspn
To Garnish :
Coriander Leaves - Few
METHOD :
- Dry Roast Fennel Seeds on a low flame until they splutter and turns fragrant. Remove from the pan and keep it aside.
- Dry Roast Fenugreek Seeds on a low flame until they splutter and turns fragrant. Remove from the pan and keep it aside.
- Grind Fennel and Fenugreek Seeds into a fine Powder and keep it aside.
- De-shell & De-vein the Prawns, clean and wash them well and keep it aside.
- Heat Oil in a Pan, splutter, Fenugreek Seeds and Fennel seeds on a very low flame.
- Care should be taken not to burn the ingredients.
- Add Curry Leaves and Green Chillies slit into two to the above and give a quick stir.
- Saute finely chopped Onions and Shallots until they turn translucent.
- Add Ginger-Garlic Paste and saute until it turns fragrant.
- Add Turmeric Powder, Red Chilli Powder, Coriander Powder and Garam Masala to the above and fry on a very low flame until the spices turn aromatic.
- Add finely chopped Tomatoes and saute it on a low flame until the Tomatoes turn soft and cooked.
- Saute the ingredients until oil separates from the Masala Mix.
- Add cleaned Prawns to the Masala along with a dash of Salt and mix well.
- Can sprinkle some water if needed.
- Cover and cook on a low flame until the Prawns turn soft.
- Pour in the Tamarind extract and cook on a low flame until the gravy reaches the desired consistency.
- Sprinkle Pepper Powder and give a quick stir.
- Finally, add the freshly ground Fennel and Fenugreek Powder to the Prawn Masala and mix well.
- Garnish the Prawn Masala with finely chopped Coriander Leaves.
- Serve Prawn Masala hot along with your choice of Roti or Rice.
NOTES :
- Adjust the amount of spices to suit your spice level.
- Adding Tamarind extract to the Prawn Masala is truly optional.
- If the Tomatoes are tangy, can avoid adding Tamarind extract.
- Dry Roast, Fennel and Fenugreek seeds on a low flame and grind into a fine powder.
