Prawn Masala
Prawn Masala
Prawn masala is a flavorful and aromatic dish from Indian cuisine that showcases succulent prawns cooked in a rich, spiced tomato-based gravy.
This recipe combines the delicate sweetness of prawns with a blend of traditional Indian spices, creating a dish that is both satisfying and comforting.
Prawn masala is typically served with steamed rice or Indian breads such as naan or roti, making it a versatile main course that can be enjoyed on any occasion.
Follow this recipe to experience the vibrant flavors and culinary heritage of prawn masala at home.
Ingredients
- 1 lb large prawns, peeled and deveined
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1 green chili, finely chopped (adjust to taste)
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt, to taste
- Fresh cilantro leaves, chopped, for garnish
- Lemon wedges, for serving
How to Make Prawn Masala
Prepare the Prawns:
Rinse the prawns under cold water and pat them dry with paper towels. If using frozen prawns, thaw them completely before cooking. Remove the shells and devein the prawns, leaving the tails intact if desired.
Heat Oil and Sauté Aromatics:
Heat vegetable oil in a large skillet or pan over medium heat. Add cumin seeds and sauté for a few seconds until they start to splutter.
Add finely chopped onion and sauté until golden brown, stirring occasionally.
Add Ginger-Garlic Paste and Spices:
Stir in ginger-garlic paste and finely chopped green chili. Sauté for 1-2 minutes until the raw aroma dissipates.
Add ground turmeric, ground coriander, red chili powder, ground cumin, and ground cinnamon. Mix well to combine with the onion mixture. Cook for another minute to toast the spices.
Cook Tomato Puree:
Pour in the pureed tomatoes and season with salt. Stir to combine and simmer the mixture over medium-low heat for 8-10 minutes, or until the oil starts to separate from the gravy. This indicates that the tomatoes are cooked and the flavors are melded together.
Add Prawns and Simmer:
Add the peeled and deveined prawns to the tomato gravy. Stir gently to coat the prawns with the masala mixture.
Cover the skillet or pan and simmer over medium heat for 5-6 minutes, or until the prawns are cooked through and tender. Avoid overcooking the prawns as they can become rubbery.
Finish with Garam Masala:
Sprinkle garam masala over the prawn masala and stir gently to incorporate. Adjust seasoning with salt and red chili powder if needed, according to your preference for spiciness.
Garnish and Serve:
Remove the prawn masala from heat. Garnish with chopped fresh cilantro leaves.
Serve hot with steamed rice or Indian breads such as naan or roti. Accompany with lemon wedges for squeezing over the prawns before eating.
Chef’s Note
Choosing Prawns: Use fresh or good quality frozen prawns for the best taste and texture. Adjust cooking time accordingly if using smaller or larger prawns.
Spice Level: Adjust the amount of green chili and red chili powder according to your preference for spiciness.
Tomato Puree: For a smoother gravy, you can strain the tomato puree before adding it to the onion and spice mixture.
Variations: Customize the dish by adding vegetables such as bell peppers or peas along with the prawns. You can also substitute prawns with other seafood like fish or scallops.
Nutritional Information (per serving)
- Calories: 250 kcal
- Protein: 30g
- Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 220mg
- Sodium: 800mg
- Carbohydrates: 10g
- Fiber: 3g
- Sugar: 5g
Enjoy the aromatic flavors and tender texture of prawn masala, a delightful Indian dish that brings warmth and spice to your dining table.
Whether prepared for a family meal or a dinner party, prawn masala promises to satisfy with its rich gravy and succulent prawns immersed in a symphony of spices.
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