Prawn Masala

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A quick, salivating, spiced-up

South Indian style Prawn Masala, with just the right amount of gravy to serve with rice or Rotis.

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♦Prep time:15 min ♦Cook time:15 min ♦Yield: 4 servings

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Prawns, cleaned and peeled		3/4 kg (weight after cleaning)
Red onions sliced		2
Tomatoes, chopped		2
Garlic		8 large cloves
Ginger		The same amount as Garlic in weight/volume
Shallots (small red onion)		3-4
Green chilies, chopped		2 small-sized
Fresh curry leaves		2 sprigs o
Olive oil(regular and not extra virgin)		3 Tbsp
Himalayan Salt crystals		1/2 tsp
Black Pepper powder		1/4 - 1/2 Tbsp
Kashmiri Chilli powder		3/4-1 tsp
Turmeric powder		1/4 tsp
Cumin powder		1/8 tsp
Thick-set Yoghurt		1 Tbsp

Method:

1. Apply some turmeric and salt to the cleaned prawns, rub it in, and then rinse this once. This helps to remove the smell from the raw prawns before they are added to the masala, thereby improving the final results.
2. Slice and chop the Onions and tomatoes. Grind the garlic, ginger, and shallots to a smooth paste and set aside.
3. Heat a heavy-based kadai/wok and add the Olive oil.
4. As the oil heats up, add the sliced onions and saute for one minute, till softened up a bit.
5. Add the ground ginger-garlic-shallot paste. Also add the chopped green chilies and curry leaves.
6. Reduce heat to low and saute for another minute, till the raw smell of ginger and garlic is gone.
7. Now add the cleaned prawns. (IT IS IMPORTANT, to always give the prawns a final rinse just before adding, especially if they have been sitting for a while. This eliminates any unwanted ‘raw prawn’ smell from the dish once it is prepared)
8. Toss the prawns on a raised heat, in the sauteed ingredients for a minute, till the color changes (turns white).
9. Now, add the chopped tomatoes and stir through. Reduce the heat to low once again, and keep on the lowest flame for 2 minutes, stirring regularly.
10. Once the tomatoes are softened, stir in the salt crystals. Next, add all the spice powders. The black pepper is most prominent in this recipe.( 1/4 – 1/2 Tbsp).
11. Stir the spices into the sauteed masala and cook till the raw smell of spices is gone.
12. Now add the yogurt and stir briskly- quickly till it is incorporated homogeneously.
13. Simmer briefly. Add 1/2 cup of boiled water and bring it back to a boil.
14. Now, cover the wok and cook on a low simmer for 8 minutes.
15. Stir through once again. Your lovely Masala Prawns Gravy is ready to be served!

 

Prawn Masala

 

Notes:

• Shanti Akka got me on to using olive oil in this and similar Indian recipes. Although Olive oil does not suit many South Indian recipes. Here, I found that it improves the flavor so much and is a change from using Coconut oil in daily Kerala cookery. I highly recommend using regular Olive oil in this recipe!
• Salt must be added with caution. especially when adding salt crystals(recommended). 1/2 tsp is quite sufficient.

Key Ingredients: Prawns, Onion, Tomato, Shallots, Garlic, Ginger, Green Chilli, Curry leaves, Spices, Olive, Oil, Salt.

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