Thursday, July 11, 2013

Prawns masala (Serves 4)

Prawns masala


1. Medium size prawns ½ kg
2. Red onion 1 medium, chopped
3. Ginger 1 inch piece
    Garlic 3 pods
    Green chilly 2 small, slit
4. Turmeric powder ¼ tsp
    Kashmiri chilly powder 1 tsp
    Garam masala 1 tsp
    Black pepper powder ¼ tsp
    Fenugreek powder a pinch
5. Tomato paste/puree 2 TBSP (if not available, puree from I small tomato)
6. Kasoori methi ¼ tsp
7. Thick coconut milk ½ cup
8. Vinegar 1 tsp
9. Salt as required
10. Oil 1-2 TBSP
11. Water ¼ cup
Cilantro for garnishing


  • In a deep bottomed pan, heat oil and sauté red onions till golden brown.
  • Crush together ingredients numbered 3 and add to the onions. Mix well and cook till a nice aroma develops.
  • Next make a paste of ingredients numbered 4 with 2-3 TBSP and add to the pan. Stir continuously for 2 minutes at low flame.
  • Turn heat to medium and follow up with tomato paste/pure, vinegar and salt. Combine well to mix and cook until oil separates.
  • Add prawns and ¼ cup water. Cook covered until prawns are well cooked about 15-20 minutes.
  • Open lid, give a good mix and adjust salt if required. Add the kasoori methi and switch off flame.
  • Slowly add the coconut milk and fold in. Garnish with cilantro and serve with roti, poori, naan or rice…

Chemeen masala



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