Masala Prawns is a dry dish, where the prawns get coated in masala. The masala used here is with the fresh ingredients, which I dry roasted and grounded to a coarse powder. The freshness, color, aroma and flavor of the dish would finger licking. Not only elder people even kids would like to have this dish. Let us move on to the recipe…
Do check out my other seafood recipes in this link: https://madraasi.com/main-course/non-vegetarian/seafood/
- Prawns – ½ kg
- Ginger – 1″ inch stick
- Garlic – 5 cloves
- Onions – 2 nos (medium sized)
- For masala:
- Cumin seeds – 2 tsp
- Coriander seeds – 2 tbsp
- Red chilies – 4 nos
- Black pepper – 1 tsp
- Fennel seeds – 1 ½ tsp
- Cinnamon – 1” inch stick (1 no)
- Fenugreek seeds – ¼ tsp
- Cloves – 5 nos
- Star anise – 1 no
- Curry leaves – 1 sprig
- Curry leaves – 1 sprig
- Turmeric powder – ¼ tsp
- Mustard seeds – ¼ tsp
- Salt to taste
- Coconut Oil – 2 tbsp
- Clean the prawns and keep it aside.
- Peel, chop the onions and crush it or grind it coarsely and keep it aside.
- Peel and crush ginger and garlic, keep it aside.
- Dry roast all the ingredients given under for masala (cumin seeds, coriander seeds, red chilies, black pepper, fennel seeds, cinnamon, fenugreek, cloves, star anise and a sprig of curry leaves), until it turns golden brown or a perfect aroma fills the room.
- Transfer it to a plate, keep it aside and wait until it comes to room temperature.
- Grind it to a coarse or fine powder, spread it in a plate, bring it to room temperature and store it in an air-tight container.
- Heat a tbsp. of oil in a kadai, add in the mustard seeds along with a sprig of curry leaves. Cook until it starts crackling.
- Add in the coarsely grounded onions along with ginger-garlic paste and cook until they turn golden brown.
- Add in the turmeric powder and a tsp of grounded of grounded masala, cook until the raw smell goes off.
- Add in the prawns along with 2 tsp of grounded masala and salt. Cook for 5 mins, sprinkle little water, cover with the lid and wait until it gets cooked.
- Remove the lid once in 2 mins, give a stir and continue cooking until the prawn becomes dry.
- Cook on low flame, until the masala becomes dry and gets coated to the prawns.
- Garnish with little and finely chopped coriander leaves.
Serve hot. Goes out well with steamed rice and veg curry or with variety rice. Excellent with sambar sadam/rice and curd rice/thayir sadam.
Oh lovely! I love prawns…great recipe as always