✕
FOLLOW US

  • Authentic Prawn Masala Recipe | Easy | Spicy

    🌶🌶 Chettinad Prawns cooked in a Spicy Tomato Masala! 🍤 Amazing Authentic Flavors you will Love 💕

    Help us spread our love for food - Share this video!

  •
  • RECIPE

    INGREDIENTS

    1/4 cup vegetable oil
    100 gram onions, peeled and finely chopped
    1 teaspoon turmeric powder (haldi)
    1 1/2 teaspoon ginger, minced
    2 teaspoon garlic, minced
    1 tablespoon red chilli powder, mild
    1 cup tomato puree, fresh (250 ml)
    1 1/2 teaspoon sea salt, or to taste
    550 gram prawns, (weight after cleaning), cleaned, peeled, and deveined, medium size
    1 tablespoon coriander leaves, chopped

    COOKING METHOD

    1. Heat the oil in a large kadhai or wok over high heat.  When hot but not smoking, add the onions and sauté until onions brown.
       
    2. Then add the turmeric, ginger, garlic, and chilli powder and continue to stir vigorously for about 30 seconds.
       
    3. Pour in the tomato purée and stir till incorporated.  Add salt and stir continuously until the oil separates from the masala and the mixture looks well cooked.
       
    4. Slide in the prawns and mix well until covered in the sauce. Sauté until cooked through about 4 to 5 minutes, being careful not to overcook the prawns.
       
    5. Transfer to bowl and garnish with coriander leaves. Serve hot.

    Cook’s Notes:  The ideal size for this preparation is approximately 30 prawns to a kilogram pre-cleaning and 50 after cleaning.

    Reduce the amount of red chilli powder to 1 to 2 teaspoons if you are not comfortable with extreme heat.

    Recipe Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld.

TRENDING ON YUMMEFY