Prawns Masala | Prawns Masala Curry | Prawns Curry | Shrimp Curry | Prawns Gravy Recipe | Shrimp Curry | Prawn Curry | Prawn Curry Recipe | Prawn Masala Curry | Spice Eats Prawn Curry


Ingredients for Prawn Masala:

Prawns/ Shrimp, gross 1 kg Nett 500 gms (shelled and deveined)

Fo the Masala Paste:
Cumin Seeds 1 tsp
Onion, thick slices 200 gms (2 big onions)
Ginger, chopped 1” piece
Garlic cloves 78 (8 gms)
Green Chillies 34 cut into 2
Tomato, thick sliced 100 gms (2 small)

Spice Powders:
Turmeric Powder 1/2 tsp
Red Chilli Powder 2 tsp
Kashmiri Chilli Powder 1.5 tsp
Coriander Powder 3 tsp
Cumin Powder 1 tsp
Garam Masala Powder 1 tsp

Other Ingredients:
Oil 4.5 tbsp
Salt 1.5 tsp
Coriander Leaves, fine chopped 2 tbsp

Preparation:

Shell the prawns, devein and clean them. Drain the water.
To make the masala paste, make thick slices of the onion and tomatoes, peel the ginger & garlic and chop the ginger. Cut the green chillies.
Now heat 1.5 tbsp oil in a pan and add the cumin seeds. Give a stir and then add the onion slices. Fry on medium heat for 3 mins till the onions become translucent.
Now add the ginger, garlic and green chillies, give a mix and fry on medium heat for 2 mins.
Lastly add the tomato slices, give a mix and continue to fry on medium heat for 3 mins till the tomatoes are soft.
Set aside on a plate and allow to cool.
Once cooled, add the mix to a grinder/blender and blend it to a paste after adding 2 tbsp water.
Fine chop the coriander leaves and set aside.

Process:

Heat oil in a wok or kadhai.
Now add the masala paste (made above) and fry on medium heat for 3 mins.
Add all the spice powders other than garam masala powder and 1/2 tsp salt, give a mix and fry on medium heat for another 5 mins adding a splash of water whenever required. Fry till oil separates.
Now add the prawns, garam masala powder and 1 tsp salt, give a mix and fry/bhunno on medium heat for 3 mins.
Add 200 ml water, give a mix and cover & cook on low heat for 7 mins till the prawns and the gravy are cooked and oil separates.
Garnish with finely chopped coriander leaves, mix and serve.





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