Prawn Masala
#masterclass -2
This finger licking good prawn masala is spicy and bold, when hot garlic-butter is poured over, give the curry a fragrant, uplifting flavour.
The fresh catch right from the sea is often sold here in the local market, makes this dish taste amazing. I try to cook them right away and not freeze if possible.
Prawn Masala
#masterclass -2
This finger licking good prawn masala is spicy and bold, when hot garlic-butter is poured over, give the curry a fragrant, uplifting flavour.
The fresh catch right from the sea is often sold here in the local market, makes this dish taste amazing. I try to cook them right away and not freeze if possible.
Cooking Instructions
- 1
Heat up oil in a deep pan, add some curry leaves(optional), grated onion and fry till light brown.
- 2
Add ginger-garlic paste and continue frying on low flame. Add a few spoons of water in between for a smooth masala.
- 3
Add chilli powder, turmeric, coriander powder, cumin powder and salt, fry till the masala starts leaving the oil.
- 4
Add tomato and cook till they are mushy. Add little water and cook for another minute.
- 5
Add prawns. It should be cleaned and deveined. Mix well.
- 6
Add garam masala.Cover and cook for 5-7 minutes.
- 7
Cook for few minutes till the prawns are cooked and coated with the masala.
- 8
Squeeze some lemon juice. Off the flame.
- 9
Heat up butter and garlic together in a pan, let the garlic slowly get crispy while changing the colour lightly.
- 10
Pour this garlic butter over the prawns.
- 11
Garnish with coriander and serve hot.
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