A quick, salivating, spiced-up South Indian style Prawn Masala, with just the right amount of gravy to serve with rice or Rotis.
Prawn Masala
® This is a RAS signature Recipe©
♦Prep time:15 min ♦Cook time:15 min ♦Yield: 4 servings
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Prawn Masala
Description
A vibrant, semi-dry curry that celebrates the natural sweetness of fresh prawns through a robust, spice-forward preparation. Unlike more liquid curries, this "Masala" is defined by its thick, concentrated sauce that clings to each succulent prawn. The aromatic gravy is reduced until it is rich and glossy before the prawns are added and cooked just until tender, ensuring they remain juicy while soaking up the warmth of the spices.
Ingredients:
Instructions
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Apply some turmeric and salt to the cleaned prawns, rub it in, and then rinse them once. This helps to remove the smell from the raw prawns before they are added to the masala, thereby improving the final results.
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Slice and chop the Onions and tomatoes. Grind the garlic, ginger, and shallots to a smooth paste and set aside.
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Heat a heavy-based kadai/wok and add the Olive oil.
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As the oil heats up, add the sliced onions and saute for one minute, till softened up a bit.
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Add the ground ginger-garlic-shallot paste. Also, add the chopped green chilies and curry leaves.
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Reduce the heat to low and saute for another minute, till the raw smell of ginger and garlic is gone.
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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.
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Toss the prawns on a raised heat, in the sauteed ingredients for a minute, till the color changes (turns white).
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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.
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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).
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Stir the spices into the sauteed masala and cook till the raw smell of spices is gone.
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Now add the yogurt and stir briskly- quickly till it is incorporated homogeneously.
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Simmer briefly. Add 1/2 cup of boiled water and bring it back to a boil.
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Now, cover the wok and cook on a low simmer for 8 minutes.
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Stir through once again. Your lovely Masala Prawns Gravy is ready to be served!
