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Authentic Prawn Masala Recipe | Easy | Spicy
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RECIPE
INGREDIENTS
1⁄4 cup vegetable oil
100 grams onions, peeled and finely chopped
1 teaspoon turmeric powder (haldi)
1 1⁄2 teaspoons ginger, minced
2 teaspoons garlic, minced
1 tablespoon red chilli powder, mild
1 cup tomato puree, fresh (250 ml)
1 1⁄2 teaspoons sea salt, or to taste
550 grams prawns, (weight after cleaning), cleaned, peeled, and deveined, medium size
1 tablespoon coriander leaves, chopped
COOKING METHOD
- 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.
- Then add the turmeric, ginger, garlic, and chilli powder and continue to stir vigorously for about 30 seconds.
- 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.
- 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.
- 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.
- 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.
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