Name: Prawn masala/Shrimp masala recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: Medium size prawns… 500 g; Turmeric powder… 1/4 teaspoon; Garam masala… 1/4 teaspoon; Salt..to taste; Fenugreek seeds (methi)… 1/4 teaspoon; Coriander seeds… 1 1/2 teaspoon; Dried grated coconut… 1 teaspoon; Sesame seeds… 1/2 teaspoon; Black Peppercorns… 1/2 teaspoon; Star anise… 1; Bay leaf... 1; Cinnamon sticks… two ~ 1 inch sticks; Crushed garlic… 1 tablespoon; Curry leaves… 6-8; Tomato purée…made from blending 2 medium sized fresh tomatoes; Cumin seeds… 1/2 teaspoon; Kashmiri red chili powder… 2 teaspoons; Tamarind concentrate... 1 teaspoon; water... 1 cup

Prawn Masala! Prawns/Shrimps cooked in a mouth watering gravy!

Prawn masala/Shrimp masala recipe

Author: Nupur Bhattacharya Cuisine:Indian, South Indian Courses:Lunch, Dinner Recipe Keys: Gluten Free Dairy Free

Difficulty:IntermediatePrep time: 15 minutesCook time: 30 minutesTotal time: 45 minutesServings:4 servings

Description

This is a delicious Andhra-Style shrimp curry that tastes great with steaming hot white rice!

Ingredients

Prawn marinade

Medium size prawns… 500 g

Turmeric powder… 1/4 teaspoon
Garam masala… 1/4 teaspoon
Salt..to taste

Dry masala

Fenugreek seeds (methi)… 1/4 teaspoon
Coriander seeds… 1 1/2 teaspoon
Dried grated coconut… 1 teaspoon

Sesame seeds… 1/2 teaspoon
Black Peppercorns… 1/2 teaspoon
Star anise… 1

Bay leaf… 1
Cinnamon sticks… two ~ 1 inch sticks

For the gravy

Crushed garlic… 1 tablespoon

Curry leaves… 6-8
Tomato purée…made from blending 2 medium sized fresh tomatoes
Cumin seeds… 1/2 teaspoon

Kashmiri red chili powder… 2 teaspoons
Tamarind concentrate… 1 teaspoon
water… 1 cup

Instructions

Prawn marinade

To the prawns/shrimps add 1/4 teaspoon of turmeric powder, 1/4 teaspoon of garam masala and 1/2 teaspoon of salt.
Mix thoroughly and keep it aside

Roasted masala mix for the gravy

Set a pan on medium heat

Add fenugreek (methi) seeds, coriander seeds, sesame seeds, black peppercorns, star anise, cinnamon sticks, bayleaf, and roast till the mixture turns aromatic (roast for approximately three minutes)
Lower the heat and add dry coconut powder. Stir for approximately 30 seconds
Transfer everything to a grinder jar

Once it cools down, grind to a fine powder

Stir frying the prawns

Set a pan on medium heat and add 3 tablespoons of oil
Add the prawns/shrimps in

Stir fry for 2 to 3 minutes (don’t fry them too long if not they will turn rubbery)
Keep it aside

Gravy

Add a little more oil to the same pan and add cumin seeds

Once they start spluttering add curry leaves and crushed garlic
Stir fry the garlic for approximately 1 minute
Add fresh tomato purée and a teaspoon of salt

Mix well and place the lid on
Let the gravy cook for five minutes and remove the lid
Turn up the heat to medium and let the gravy reduce for the next 10 minutes. Stir intermittently.

Now add in the dry masala mix, kashmiri red chilli powder, and mix well
Add 1 cup of water and add salt to taste
Add tamarind concentrate if you want the gravy to be more tart

Mix well and add the prawns
Place the lid, lower the heat, and let it cook for five minutes

Video

Notes

Have this with steaming hot white rice with a teaspoon of ghee!

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