Prawn masala

I have earlier posted prawn fry recipe and today I am posting prawn masala.

I have used prawns in many dishes like prawn biryani, prawn spaghetti, prawn curry, etc. and every time I cook a prawn dish, it gets better.

Very soon I am going to blog about 'prawn spaghetti' as it's our favorite. Also, sea food is easy to cook as it doesn't take much time.

When we say sea food, lets keep in mind other ingredients do not dominate the sea food flavor.

Preparation time - 45 min

Serves - 4

Ingredients -

1. Prawns - 300 gms
2. Oil - 5 Tb spoon
3. Onion - 3 medium sized
4. Tomatoes - 3 medium sized
5. Curry leaves - 2 strings 
6. Ginger garlic paste - 1 Tb spoon
7. Asafoetida powder - 1/2 tea spoon
8. Tamarind - 1 Tb spoon
9. Turmeric powder - 1 and 1/2 tea spoon
10. Chilli powder - 2 and 1/2 Tb spoon
11. Cumin powder - 1 tea spoon
12. Coriander powder - 1 Tb spoon
13. Coconut milk - 1/2 cup
14. Coriander leaves to garnish

Procedure -

1. Clean and devein prawns.

2. To marinate, In a bowl add prawns, 1/2 tea spoon turmeric powder, 1/2 tea spoon chilly powder and 1/2 tea spoon asafoetida powder.

 
3. Mix and refrigerate for 20 to 25 minutes.

4. Meanwhile soak tamarind in half cup water for 15 minutes.

5. Finely chop onion and tomatoes and squeeze the tamarind juice with your hand in the same bowl and discard the used tamarind.

6. In a utensil add oil. Once oil turns hot add curry leaves and saute for 30 seconds.

7. Add chopped onion and saute on medium flame till it turns translucent.

8. Add chopped tomatoes, saute on medium flame till the tomatoes are cooked.

9. Now add ginger garlic paste and saute for another 30 seconds on medium flame.

10. Add turmeric powder, chilly powder, cumin powder and coriander powder. Mix well and saute till the oil separates.

11.Now add tamarind juice and mix well.

12. Add marinated prawns and mix gently.

 
13. Add coconut milk and stir gently.

14. Add salt and cover with a lid for 7 to 10 minutes. Stirring frequently. Open the lid and your prawn gravy is ready to serve.

15. Add chopped coriander leaves and serve hot with rice or chapati.