|Marination time: 30 Min||| Cook time: 20min||| Total time:50 Min|
|Recipe type: Side Dish/Starter||| Cuisine: Indian||| Yield / Serves: 2|
Prawns – 250 grams
Oil- 1 tablespoon
Ginger Garlic Paste – 2 tablespoon
Lemon Juice – squeezed from half lemon
Salt to Taste
For Roasting and Grinding:
Onion – 2
Dry Red Chilli – 6 small
Poppy Seeds – 2 teaspoon
Stone flower – 1 tablespoon
Black Cardamon -1
Green Cardamon – 4
Pepper – 1 teaspoon
Cinnamon – 1 inch stick
Cloves – 3
BayLeaf – 2
Fennel Seeds – 2 tablespoon
Jeera – 1 teaspoon
Coriander Seeds – 2 tablespoon
Step by Step Photos on how to make Prawn Masala :
Cleans Prawns. Devein the prawns. Marinate prawns in ginger garlic paste, lemon juice and salt for 30 minutes. Soak Poppy seeds in water for 10 minutes.
Heat Oil in a pan. Saute the onion until glossy and set aside. Add the ingredients listed under “to roast and grind” except onion and poppy seeds and dry roast them.
Add the dry roasted ingredients, onion and poppy seeds into a blender. Grind them into a paste. Add water while grinding. Do not make it watery.
Heat oil in a pan. Add the ground paste. Cook it until the oil seperates from the masala. Add salt to taste. Add the marinated prawns into the masala. Cook them for 5 minutes.
Yummy Prawn Masala is ready.
- Take care while adding salt into the masala as the marinade prawns already has some salt in it.
- I have used smaller prawns. Cooking Prawns takes very less time. Do not cook it more them 5 minutes. If your prawns are bigger cook it for few more minutes. Do not overcook. Prawns loose their taste.
- Adjust your spice according to your requirements. Mine was a spicy version.
I served this Prawn Masala with Rice and Rasam. This Prawn Masala can be served as a starter too. I have made the prawn masala as a dry recipe. This can also be made as a semi dry masala and served along with Roti or Chapatti.