Prawn Masala
Fresh prawns tossed in a thick, dry-ish masala of shallots, tomatoes, Kashmiri chilli, and fresh coconut paste — cooked in sesame oil with a curry leaf tempering until the masala coats every prawn in a deep-red, fragrant crust. A Chennai seafood restaurant staple and home favourite, eaten with plain rice and rasam.
Cuisines
Chettinad
Kongunadu
Madras
Andhra
Lakshadweepi
Best for
Lunch
Dinner
Build a full meal around Prawn Masala
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
250 grams | Prawn , cleaned and deveined |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Fennel Seed |
|
2 | Onion , finely chopped |
|
2 | Tomato , finely chopped |
|
1 tablespoon | Ginger-garlic paste |
|
2 teaspoons | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Garam masala |
|
1 teaspoon | Black pepper powder |
|
1 cup | Coconut Milk , thick |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add mustard seeds, cumin seeds, and fennel seeds. Let them splutter.
- 3 Add chopped onions and sauté until they turn golden brown.
- 4 Stir in the ginger-garlic paste and sauté until the raw smell disappears.
- 5 Add chopped tomatoes and cook until they become soft and mushy.
- 6 Mix in red chili powder, turmeric powder, coriander powder, garam masala, and black pepper powder.
- 7 Cook the spices for a minute, then add the cleaned prawns.
- 8 Stir well to coat the prawns with the masala.
- 9 Pour in the coconut milk and add salt to taste.
- 10 Simmer the mixture until the prawns are cooked through and the masala thickens.
- 11 Garnish with chopped coriander leaves and serve hot.
Tips
For a richer flavor, you can roast the spices slightly before adding them to the dish.