Tag Archives: prawn masala

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 / Shrimp masala – Chettinad Style

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Everyone in my family loves this prawn and crab, other than all the sea foods. So I try different recipes with prawn, one such delicious recipe was this Chettinad Prawn masala. This dish is a blend of all spieces and also it has a very good flavour. This can be served hot with steamed rice.

 

Prawn / Shrimp masala Chettinad style

Prawn / Shrimp masala Chettinad style

Ingredients:

  • Prawn / Shrimp – ½ kg
  • Onions – 2 nos
  • Tomato – 1 ½ nos
  • Turmeric powder – ¼ tsp
  • Salt to taste
  • Oil – 1 tbsp
  • Curry leaves – a strand
  • Coriander leaves – a handful

   For Dry roast:

  • Red chillies – 5 nos
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 3 tsp
  • Cinnamon – 1 “inch bark
  • Cloves – 2 nos
  • Cardamom – 2 nos
  • Peppercorns – 1 tsp
  • Fennel seeds – 2 tsp
  • Poppy seeds – 2 tsp
  • Turmeric powder – ¼ tsp

Preparation:

  • Finely chop the onions and tomatoes.
  • Dry roast all the ingredients given under dry roast and grind them fine paste by adding little water.
  • Heat oil in a kadai. Put mustard, blackgram, cumin, methi seeds and curry leaves. Wait till they crackle.
  • Put the onions and fry them till they become transparent.
  • Put the tomatoes and fry them till they become mushy.
  • Pour in the grounded masala and fry till the raw smell goes off.
  • Put turmeric powder, salt and pour a cup of water, bring it to boil.
  • Put the prawns and cover with the lid.
  • Transfer it a bowl, when it thickens and the oil floats.
  • Garnish with coriander leaves.