If you love little spiced up flavors then you’ll surely get mad over this Prawn Masala. Serve it with a crispy, flaky whole wheat paratha and you are all set for a gratifying meal. This South Indian style Prawn Masala has a finger-licking good punch and you’ll be surprised to know to gets ready real quick.
The beauty of prawns is they take bare minimum time to get cooked. And I love such ingredients. Put them into the pan and by the time you are done checking messages on the phone, they are cooked.Â
This Prawn Masala Recipe is definitely not one of those serious type curries. This is pretty much the opposite end of the spectrum – so quick and simple to make. If you follow my recipe directions exactly, this honestly takes 30 minutes to make.Â
Unlike the South, it is tough to get hold of fresh seafood in Delhi. So for this recipe, I have used the best available frozen prawns. Hence, I escaped from the effort of peeling, cleaning, and deveining the prawns.
How to defrost the frozen prawns? Soak them in the warm water for 5 – 10 minutes. Drain, pat dry and then use them as the recipe suggests.Â
Prawn Masala is one of those recipes I include in my Chettinad inspired Sunday lunch menu along with – Chicken Chettinad, Tomato Garlic Rasam, Steamed Rice, Papadam, and Lachha Paratha. Such a blissful combination of flavors!
The best part about spending a few years in South India is the local flavors have grown within me. And now I love them to the core.Â
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Prawn Masala Recipe
Ingredients
- 500 gram medium size prawns
- 1 large-size onion fine chopped
- 1 Cup tomato puree
- 2 – 3 dry red chillies
- 1 teaspoon turmeric powder
- 1 tablespoon red chilli powder
- 1 teaspoon ginger-garlic paste
- Salt to taste
- 4 tablespoon cooking oil
Instructions
- Wash, peel, clean and deveined the prawns. If possible, use the pre – cleaned prawns.
- Heat oil in a heavy bottom kadhai.
- Add the dry red chillies and saute for a second.
- Next add the chopped onion and fry till it turns brown in color.
- Add the spices, ginger garlic paste and continue to fry the masala for 2 – 3 minutes.
- Pour the tomato puree and stir to combine.
- Season with salt ad fry the masala till the oil separates from it. This might take 5 – 10 minutes.
- Add the cleaned prawns and mix gently to coat with the masala.
- Cook the prawns for 5 – 10 minutes in the masala or till they are done. Make sure not to over-cook the prawns. Turn off the heat.
- Garnish the Prawn Masala with fresh coriander.
- Serve Prawn Masala with khasta paratha.
