Prawn Masala

You know you are a typical south Indian when you can’t resist sea food and you cook with coconut oil. Anything with prawns, yes I can eat it. I have tried out the different ways you can cook prawns. Here’s one among them.

Ingredients:

Prawns – 500 gms

Onion – 1 chopped finely

Tomato – 3 (grinded to a fine paste)

Ginger garlic paste – 1 ½ tsp

Water – ¾ cup

Dry methi leaves – 2 tsp

Yoghurt – ¼ cup

Turmeric powder – a pinch

Mustard seeds – ½ tsp

Curry leaves – 2 sprigs

Salt – to taste

To roast and grind:

Fennel seeds – 1 tsp

Cumin seeds – ¾ tsp

Rice grains – 1 tbsp

Coriander seeds – 1 ½ tbsp

Curry leaves – 1 sprig

Chili powder – 1 tsp

Oil – 1 tsp

Method:

Wash prawns and marinate it with salt, turmeric and chili powder. Cover and refrigerate for 30mins.

Now for the roasting and grinding part; in a pan add the oil and all the other ingredients under ‘to roast and grind’ except chili powder. Roast them until they release a nice aroma. Turn off the heat and add the chili powder. Allow the mixture to cool down and grind them finely.

In the same pan, add 3 tbsp oil. Add mustard seeds. Once they start popping, add onion and curry leaves. Fry until onion turns translucent. Add ginger garlic paste and fry till the raw smell goes off. 

Add tomato puree and cook till oil separates from the gravy. Now add the prawns, ground masala powder, salt, turmeric and water. Adjust salt and spiciness according to your taste. Add crushed methi and yogurt. Once the gravy starts boiling, cover the pan and simmer until prawns are done.

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Prawn Roast

RICH CREAMY PRAWN ROAST

Me and my husband both love eating prawns! The reason this recipe is called rich is because the prawns are cooked in ghee rather than oil which gives it a rich flavour. If you are a vegetarian then you can try this recipe with panner.

Ingredients:

Prawns - 500gms, shelled and deveined

Ghee - 6 tbsps

Curry leaves - 1 sprig

Beaten curd : 1/2 cup

Marinate:

Curd - 4 tbsps

Lime juice - 1 medium lime

Pepper powder - 1 tsp

Rice flour - 3 tsp

Turmeric powder - 1/2 tsp

Salt - to taste

Gravy:

Red chilli powder - 3 tsps

Coriander powder -  2 tsp

Cumin powder - 1 tsp

Dry methi - 1/2 tsp

Ginger garlic paste - 2 tsp

Tamarind paste - 1/2 tsp

Tomato ketchup -  1 tsp

Vegetable oil - enough to mix the above ingredients to a paste.

Method:

 Clean the deveined prawns and pat them dry using a kitchen paper roll. Mix all the marinate ingredients in a bowl and add the prawns to it. Keep it aside for atleast an hour.

Add the ghee to a pan and fry the prawns in them until the turn pinkish in color. Don't over cook them. Make sure you shake off the excess marinate from the prawns before you add them to the hot ghee. Keep the left over marinate aside for later use. Take the prawns out when done.

Mix all the gravy ingredients in another bowl adding enough vegetable oil to make it to a thick paste. To the same pan you fried the prawns, add the curry leaves and this gravy ingredients and let it cook until the raw smell is gone. Then add the left over marinate and the fried prawns. Cover and cook for another 2-3 mins. 

Lastly add the beaten curd and mix until everything is incorporated well. Serve hot with naan or rice!

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