Today’s recipes is prawn masala. This curry is my own version & it is really easy to make. It is perfect with steamed rice, parathas, idly, dosa, etc., Instead of dry coconut, you can also use fresh one and moreover you can make it with different ingredients like chicken, mutton or any other vegetables, etc., I used ginelly oil / sesame oil, gives more flavour & taste to the curry and ginelly oil is a natural coolant to our body & having many nutritional value.

Ingredients:

Small onion / shallots – 4-5 nos. (chopped)

Garlic – 10 cloves

Tomato – 1 medium (finely chopped)

Ginger- garlic – green chili paste – 2 tbsp

Salt to taste

For Grinding;

Onion – 1 medium (chopped)

Fennel seeds – 2 tsp

Dry coconut flakes – 1/4 cup

Marination:

Prawns (large & deveined) – 25 pieces

Lemon juice – 2 tsp

Biriyani masala / powder – 1 tsp

Garam masala – 1tsp

Red Chili powder – 2 tsp

Coriander powder – 1 tsp

Turmeric powder – ½ tsp

Salt – ¼ tsp

Tempering:

Oil – 2 tbsp

Mustard seeds – 1tsp

Black Pepper (crushed) – 1 tsp

Jeera / cumin – 1 tsp

Fennel seeds – 1 tsp

 

Method:

• Marinate the prawns by adding all the ingredients given above & refrigerate for 30 minutes.
• Add onion, fennel seeds, coconut in a blender & grind it into paste.
• Heat the oil on the low flame, splutter the mustard seeds, cumin, fennel seeds & crushed pepper corns.
• Add the ginger-garlic paste & saute it until the raw flavor goes off.
• Now add the small onions, garlic & saute for 2 minutes. After that add the grounded paste and saute it for 3- 5 minutes.
• After that add chopped tomatoes & cook until mushy.
• Add the marinated prawns, add generous amount of water and mix it well, cover & cook it for 5 – 10 minutes.
• Garnish it with finely chopped cilantro.
• Serve it hot and enjoy it with dosa, idly, steamed rice & chapathi.