A finger licking prawns gravy that goes really well with rice, chapathi, porotta etc. It is always a winner in our lunch table. Each of us have our own favorites when it comes to seafood dishes, but prawns masala is a dish that is unanimously loved by all of us in our family.
Prawns is a great source of high quality protein, many important vitamins and minerals essential for a healthy diet. It is a good source of iron that is needed for the body to effectively distribute oxygen. It helps build strong bones and is a rich source of zinc that helps to build a healthy immune system. It is also a part of a heart healthy diet.
Prawns Masala tastes really yum without adding coconut milk too. If you prefer a more tangy and spicy version, you can omit coconut milk. Try this mouthwatering dish and do let me know your feedback. As I always say, don’t forget to check the Notes section for more tips and tricks.
- Prawns cleaned and deveined 500 gm.
- Turmeric powder 1/4 tsp.
- Red chili powder 1/4 tsp.
- Salt to taste
- Onion sliced 1 small
- Green chilies sliced 3 to 4
- Ginger finely chopped 1.5 inch piece
- Garlic finely chopped 6 to 7 cloves
- Turmeric powder 1/2 tsp.
- Red Chilli powder 2 tsp.
- Coriander powder 1 tbsp.
- Tomato chopped 1 big
- Curry leaves a few
- Water 1/2 cup
- Thick Coconut milk 1/4 cup
- Coriander leaves chopped 2 tbsp
- Oil (I used vegetable oil)
- Salt to taste
- Marinate prawns with turmeric powder, red chili powder and salt for 30 minutes.
- Heat 2 tbsp of oil in a wide opened pan on medium flame and fry marinated prawns on both sides. Avoid overcooking prawns that makes it rubbery.
- In the same pan, add more oil as required and sauté sliced onion, finely chopped ginger, finely chopped garlic and slit green chilies for 2 to 3 minutes until veggies are translucent.
- Add chopped tomatoes and sauté until it is mushy. If the masala sticks to the bottom, add a tbsp of water.
- Add turmeric powder, red chili powder and coriander powder and sauté until the raw smell goes.
- Add fried prawns and mix so that masala is well coated on the prawns pieces.
- Add 1/2 cup of water, salt and mix well. Cook it covered with a lid on a low flame for 2 minutes. Remove the lid and stir the gravy.
- Add 1/4 cup of thick coconut milk and curry leaves and mix well. Cook it uncovered on medium flame until gravy starts to boil. Switch off the flame. Taste check and add more salt if needed.
- Garnish with chopped coriander leaves. Serve it with rice, chappathi, porotta etc.
- Do not overcook prawns as they may turn rubbery in texture.
- This is a medium spicy gravy. Adjust the quantity of chili powder according to your spice tolerance.
- I used vegetable oil for this recipe. You can use coconut oil, safflower oil, canola oil etc.
- Use ripened tomato to get the tangy taste for the gravy. Instead of using tomatoes, you can use 3 tbsp of tomato paste.
- You can replace finely chopped ginger and garlic with 2 tbsp of ginger garlic paste.