Spicy Prawn Masala - Gravy Recipe
Prawn, Fish and crabs - I can have them everyday. But its a painful experience to go all the way to the fish market, where you get these lovely meats. Nope, we prefer to see, smell and buy our meats and not the home delivery types, here at home. Also there is a crab recipe in the blog archives, in case you would like to give it a try. Like most gravy dishes that I've posted here - this one too has a fresh masala base. Is a staple at home, with some rasam rice or thick dal curry. And yes, goes really well with some maida parathas too!!
I know a lot of people who are non veggies, but dislike sea food owing to their peculiar odour. But the trick lies in getting a fresh catch, marinating in turmeric plus salt and then cooking these lovely crustaceans. Maybe thats why butter garlic prawns taste so damn good in those Goa shacks. Also this gravy is finger licking good - dollop it on some hot rice and relish the flavours. Sometimes we keep it for the next day, so that the masala is well soaked into those juicy prawns.
Tip : Please do not use frozen prawns unless you absolutely do not have a choice to make this recipe.
So here's what you need :
500gms - Prawns, deveined (with or without tail is your choice)
4 tbsp - Ghee
Salt to taste
Curry leaves for tadka
For the masala :
5 pods - Garlic
1 large Onion, chopped
1/2 cup - Coconut chunks
1/4 cup - Coriander leaves
2 tbsp - Red Chilli Powder (adjust as per spice preference)
1 tbsp - Coriander powder
1/2 tsp - Turmeric powder
1/4 tsp - Fennel powder
1tsp - Garam Masala
1. Wash, devein and marinate the prawns with turmeric and salt for a good 1hr.
2. Blend all the ingredients listed under masala to a smooth, fine paste by adding 1/2 cup water.
3. In a pan, heat the ghee and add the curry leaves, blended masala and cook with constant stirring on a medium simmer for about 6-8 mins.
4. Add in the prawns, check for salt and spice levels, adjust as per preference. You may add additional water basis the consistency desired and let the mixture cook with a closed lid on for 3-4 mins. Considering you do not want to over cook the prawns, the gravy is done once the ghee starts to float on top.
5. Serve hot with plain rice, rotis or naan.