Prawn Masala

Prawn Masala

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

Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

250 grams prawns, cleaned and deveined
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 onions, finely chopped
2 tomatoes, 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
— salt to taste
2 tablespoons coriander leaves, chopped

Instructions

  1. 1 Heat oil in a pan over medium heat.
  2. 2 Add mustard seeds, cumin seeds, and fennel seeds. Let them splutter.
  3. 3 Add chopped onions and sauté until they turn golden brown.
  4. 4 Stir in the ginger-garlic paste and sauté until the raw smell disappears.
  5. 5 Add chopped tomatoes and cook until they become soft and mushy.
  6. 6 Mix in red chili powder, turmeric powder, coriander powder, garam masala, and black pepper powder.
  7. 7 Cook the spices for a minute, then add the cleaned prawns.
  8. 8 Stir well to coat the prawns with the masala.
  9. 9 Pour in the coconut milk and add salt to taste.
  10. 10 Simmer the mixture until the prawns are cooked through and the masala thickens.
  11. 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.