Tag Archives: prawn masala recipe

Masala Prawns

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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/

Prawn Masala

Prawn Masala

Ingredients:

  • 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

Preparation:

  • 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.

Dried Shrimps Masala / Eral Karauvadu Masala

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Dried shrimps are always tasty in its common style, whatever the way we cook and even they are prepared as salads. Today I am going to share the recipe of dried shrimp’s masala, which goes out well with steamed rice, sambhar rice and curd rice. Let us move on to the recipe…

Dried Shrimps Masala / Eral Karuvadu Masala

Dried Shrimps Masala / Eral Karuvadu Masala

Ingredients:

  • Dried Shrimps / Prawns – 100 gm
  • Onions – 50 gm
  • Tomatoes – 25 gm
  • Chili powder – 1 tsp
  • Cumin powder – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Garam masala – ½ tsp
  • Salt to taste
  • Curry leaves – a string
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Oil – 4 tsp

Preparation:

  • Finely chop the onions and tomatoes.
  • Heat oil in kadai, add in the mustard, cumin seeds and curry leaves. Wait till it crackle.
  • Add in the onions and cook till they are transparent.
  • Add in the tomatoes and cook till they become mushy.
  • Add in the spice powders (turmeric powder, chili powder and cumin powder) followed by salt, cook till the raw smell goes off.
  • Add in the dried shrimps/prawns and cook for 5 mins.
  • Pour in half cup of water and keep in medium flame, wait till the water gets evaporate and the shrimps become flakky (separating easily into pieces).
  • Transfer it to a bowl.

Serve hot with steamed rice, Indian breads, dosa and variety rice.

Prawn Gravy / Yera Thokku – Thoothukudi Style

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Prawn Gravy / Yera Thokku is one of the common gravy in my home town – Thoothukudi. The gravy goes out well with steamed rice, rasam and omelette or Coconut milk rice, Pulav or Chapathi. We use 2 to 4 tbsps of oil, do not reduce the quantity of oil, it result in lack of taste, aroma, texture and color. Let me share the recipe…

Prawn Gravy / Yera Thokku - Thoothukudi Special

Prawn Gravy / Yera Thokku – Thoothukudi Special

Ingredients:

  • Shallots / small onions – 20 nos
  • Big onion – 1no
  • Tomato – 1 ½ nos
  • Green chillies – 1 no
  • Ginger – 2 tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Garam masala – 1 tsp
  • Turmeric powder – ½ tsp
  • Curry leaves – a strand
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Methi seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Oil – 1 tbsp
  • Salt to taste
  • Coriander leaves – a handful

Preparation:

  • Clean the prawns/shrimps.
  • Finely chop the shallots, big onion and tomatoes. Slit the green chilli.
  • Crush garlic and ginger.
  • Heat oil in kadai.
  • Put mustard, blackgram, methi, cumin seeds and curry leaves. Wait till they crackle.
  • Put onions, garllic and ginger. Fry till they become transparent.
  • Put tomatoes and fry till they become mushy.
  • Put all the spice powders, salt and prawns/shrimps. Fry them till the raw smell goes.
  • Pour a cup of water and cover with the lid.
  • Wait till the prawns get cooked.
  • Remove the lid and put it in sim, till the oil gets separates.
  • Garnish with coriander leaves.

Serve hot. This goes out well with plain rice, curd rice, sambhar sadham and pulav.

Making of Prawn Gravy / Year Thokku –