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My bro had come home last weekend and i had to make prawns for lunch, because that's his favorite. I was in a big dilemma whether to make prawns biriyani or masala curry. Both are equally tasty and i too just love prawns aka shrimps. I sometimes wonder why few people are so allegic to prawns. They cannot even touch them, else they would have to be admitted in a hospital. Pity them :(
Without any more stories, lets jump right to the Prawn Masala Recipe. You can do a little bit of changes to make it into a semi-gravy or gravy at the end.
My bro had come home last weekend and i had to make prawns for lunch, because that's his favorite. I was in a big dilemma whether to make prawns biriyani or masala curry. Both are equally tasty and i too just love prawns aka shrimps. I sometimes wonder why few people are so allegic to prawns. They cannot even touch them, else they would have to be admitted in a hospital. Pity them :(
Without any more stories, lets jump right to the Prawn Masala Recipe. You can do a little bit of changes to make it into a semi-gravy or gravy at the end.
Prawn Masala / Shrimp Curry
There is no looking back, once you make this recipe right.
Serves: 3
Time: 30 mins
Ingredients:
Prawns / Shrimps Cleaned - 250 gms
Onion - 1
Tomato - 2 medium
Green chillies - 2 to 3
Kashmiri Chilli powder - 1/2 tsp (or use normal chilli powder, adjust to taste)
Corriander powder - 1/2 tsp
Garam Masala - 1/3 tsp
Fennel seeds/ Saunf - 1/2 tsp
Curry leaves - few
Corriander to garnish
Oil - 1 tbsp
For the coating:
Corn flour - 2 tbsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Pepper powder - 1/4 tsp (optional)
Kebab powder - 1/2 tsp (Optional but adds taste)
Ginger garlic paste - 2 tsp
Lemon juice - 1/2 tsp (optional)
Salt
Oil to fry
Time: 30 mins
Ingredients:
Prawns / Shrimps Cleaned - 250 gms
Onion - 1
Tomato - 2 medium
Green chillies - 2 to 3
Kashmiri Chilli powder - 1/2 tsp (or use normal chilli powder, adjust to taste)
Corriander powder - 1/2 tsp
Garam Masala - 1/3 tsp
Fennel seeds/ Saunf - 1/2 tsp
Curry leaves - few
Corriander to garnish
Oil - 1 tbsp
For the coating:
Corn flour - 2 tbsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Pepper powder - 1/4 tsp (optional)
Kebab powder - 1/2 tsp (Optional but adds taste)
Ginger garlic paste - 2 tsp
Lemon juice - 1/2 tsp (optional)
Salt
Oil to fry
Spicy Prawn Masala
Method:
1. First clean the prawns in water with some salt and turmeric. Drain all the water. Ensure the black wain under it's belly is removed. It's a messy job to devein them, but they do not stink without them.
2. Add the items under the coating mix to the prawns. Mix until all of them are coated well. Keep it aside for 15 mins.
3. Deep fry them until golden color and crisp, keep on paper towels to absorb excess oil. Beware of hungry souls and kids in your house who might eat them all at this stage.
4. You can choose to make the curry in the same pan or kadai, you used to deep fry. That adds more taste to the dish. Pour back all the oil keeping just 1 tbsp in the pan. Heat it.
5. Add the saunf / fennel seeds and curry leaves. Let them splutter.
6. Add in the thinly sliced onions and slit green chillies. Saute them well. You can add the salt now to let them cook faster.
7. Once the onions are transparent, add in the chopped tomatoes and let them cook well and become mushy.
8. Now add the kashmiri red chilli powder, note that this gives more color and less spicier. But if you don't have it, just add chilli powder according to taste. Add corriander powder and a little bit of garam masala.
9. Let all the masalas come together. Now your basic curry is ready. Add in more water or coconut milk to make it into curry for rice. But I made it into thick side dish. Drop in the fried prawns and give it a stir.
10. Switch off right after 1-2 mins and garnish with corriander leaves.
Note:
Don't cook the prawns for too long - they might turn rubbery and non-appetizing.
1. First clean the prawns in water with some salt and turmeric. Drain all the water. Ensure the black wain under it's belly is removed. It's a messy job to devein them, but they do not stink without them.
2. Add the items under the coating mix to the prawns. Mix until all of them are coated well. Keep it aside for 15 mins.
3. Deep fry them until golden color and crisp, keep on paper towels to absorb excess oil. Beware of hungry souls and kids in your house who might eat them all at this stage.
4. You can choose to make the curry in the same pan or kadai, you used to deep fry. That adds more taste to the dish. Pour back all the oil keeping just 1 tbsp in the pan. Heat it.
5. Add the saunf / fennel seeds and curry leaves. Let them splutter.
6. Add in the thinly sliced onions and slit green chillies. Saute them well. You can add the salt now to let them cook faster.
7. Once the onions are transparent, add in the chopped tomatoes and let them cook well and become mushy.
8. Now add the kashmiri red chilli powder, note that this gives more color and less spicier. But if you don't have it, just add chilli powder according to taste. Add corriander powder and a little bit of garam masala.
9. Let all the masalas come together. Now your basic curry is ready. Add in more water or coconut milk to make it into curry for rice. But I made it into thick side dish. Drop in the fried prawns and give it a stir.
10. Switch off right after 1-2 mins and garnish with corriander leaves.
Note:
Don't cook the prawns for too long - they might turn rubbery and non-appetizing.
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Indian Prawn Curry / Shrimp Curry
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The dish will be spicy and has the sweetness of the prawns too. The prawns are fired to give the crispiness and crunchiness to the dish. Hope you liked it, do try at home to satisfy your taste buds and let me know how it turned out!
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