For all seafood lovers, here is an easy and quick prawn masala curry recipe that pairs well with any fragrant rice or rotis. This recipe is a gravy dish and not dry prawn masala.
To make this prawn masala, we need the basic ingredients that are available in most of the Asian kitchens. Mild garam masala, curry leaves and coconut make this gravy flavourful. I have used tiger prawns in this recipe, you can use any variety.
Now, let’s try this out…..
Ingredients
- 1 Onion
- 1 Tomato
- 2 pinches of Turmeric powder
- ¾ tsp. Red chilli powder
- ½ tsp. Coriander powder
- ½ tsp. Garam masala
- 250 gms. Tiger prawns
- 1 ¼ cup Water, for cooking
- 1 tsp. Ginger-garlic paste
- 1 sprig Curry leaves
- 1 clove Garlic
- ¼ tsp. Cumin
- 1 ½ tbsp. Oil
- Chopped coriander leaves, for garnishing
Method
- Chop the ginger-garlic, onion and tomato and keep aside.
- Devein the prawns and wash them. Set them aside.
- Add oil to a pan and fry onions till transparent.
- Next add ginger garlic paste and fry till the raw smell disappears.
- Add tomatoes, salt and turmeric. Fry till the tomatoes turn mushy. Add red chilli powder, garam masala, coriander powder and then the coconut.
- Fry everything for about 3-5 minutes.
- Cool this mix and blend with little water in a mixer grinder.
- Add little oil to a pan and add cumin and garlic. After the garlic is lightly roasted, add curry leaves and sauté.
- To this mix, add prawns and fry till the colour changes and the raw smell disappears.
- Pour the ground mixture and add water as needed.
- Cook till the prawns are done. Do not overcook the prawns as they will turn hard.
- Garnish with coriander leaves.
- Serve prawn masala curry with fragrant rice, biryani or chapathi.
