I like to make recipes that are simple to make with fewer ingredients and that are not too time consuming, but flavourful. Last weekend, we were planning for a movie night, which we usually do weekly once. So I was supposed to finish all my work and sit with my family before the movie starts. I enjoy movie nights so I thought of preparing something simple. And this flavourful spicy prawns masala popped into my mind.
In this spicy masala, I have sauteed the onions and green chili in coconut oil and then I have added ginger garlic powder, and other spice powders. Because I was in a hurry, I was not in a mood to peel and grind the ginger and garlic, so I added dry ginger powder and garlic powder. Surprisingly, it was more delicious.
Into this, I have added the prawns and fried it. I have used less oil, which makes this dish healthier. I have prepared this recipe in coconut oil. This prawns masala tastes good when it is cooked in coconut oil. But if you do not like coconut oil you can use other cooking oils also.
Another ingredient that adds flavor to this dish is the curry leaves. Curry leaves, when added into coconut oil, give an excellent aroma and flavor to the dish.
You can serve this spicy prawns masala with rice or Indian bread varieties like roti chapati, etc. You can serve it with bread also.
SPICY PRAWNS MASALA RECIPE
PREPARATION TIME : 10 MINUTES
COOKING TIME : 25 MINUTES
CAN BE SERVED TO 3 TO 4 PEOPLE
INGREDIENTS
- 1/2 KG prawns cleaned and devined
- 2 medium sized onions thinly slized
- 2 to 3 green chilies split
- 1/2 a teaspoon of dry ginger powder
- 1/2 a teaspoon of garlic powder
- 1/2 a teaspoon of turmeric powder
- 2 teaspoons of red chili powder
- 1 teaspoon of mustard seeds
- few curry leaves
- 3 tablespoons of coconut oil
- 1 teaspoon of lemon juice
- Salt to taste
METHOD
- Clean the prawns thoroughly. De-shell and de-vine them and keep them aside.
- Over medium heat, in a thick bottomed pan heat the oil. When the oil is hot add the mustard seeds. When the mustard seeds stop popping add the curry leaves.
- When the sizzling sound of the curry leaves stops add the onion slices and saute until transparent.
- When the onions are transparent add the split green chili and saute for two minutes.
- Add the dry ginger powder and garlic powder and saute for one or two minutes.
- Then add the turmeric powder and the red chili powder and saute for another two minutes. Make sure the temperature of the stove is medium.
- Add the prawns and gently stir so that the masala is well coated on the prawns. Add the required amount of salt.
- Cover it and cook for 3 to 4 minutes. Then open and cook. The stove should be in medium heat.
- Cook for another 8 to 10 minutes or until the prawns become soft. Do not cook for a very long time. It will make the prawns rubbery.
- When the prawns are fully cooked, switch off the stove, drizzle the lemon juice and mix.
- Serve it hot with rice, chapati or roti.
NOTE
I have added dry ginger powder and garlic powder in this recipe. If you do not have them you can add 1/2 teaspoon of ginger paste and 1/2 teaspoon of garlic paste.
This recipe tastes best when it is prepared in coconut oil. If you do not like coconut oil you can use other vegetable oils also.
STEP BY STEP PICTURES
Over a medium heat, in a thick bottomed pan heat the oil. When the oil is hot add the mustard seeds. When the mustard seeds stop popping add the curry leaves.
When the sizzling sound of the curry leaves stops add the onion slices and saute until transparent.
When the onions are transparent add the split green chili and saute for two minutes.
Add the dry ginger powder and garlic powder and saute for one or two minutes.
Then add the turmeric powder and the red chili powder and saute for another two minutes. Make sure the temperature of the stove is medium heat.
Add the prawns and gently stir so that the masala is well coated on the prawns. Add the required amount of salt.
Cover it and cook for 3 to 4 minutes. Then open the lid and cook.The stove should be in medium heat. Cook for another 8 to 10 minutes or until the prawns become soft. Do not cook for very long time. It will make the prawns rubbery.
When the prawns are fully cooked, switch off the stove, drizzle the lemon juice and mix. Serve it hot with rice, chapati or roti.
