My husband is fond of seafood and anything cooked with prawn makes him so restless and he drives me crazy before I can finish the dish. :-) This prawn masala is a very simple dish and I prepare them almost on a fortnightly basis.
The advantage of being abroad (one advantage I should say) is that cooking non-veg becomes so easy. The reason being, the meat is well cleaned and packaged. Ofcourse, the downside is that we don't get to eat fresh meat. But still with the overhead of cleaning the meat eliminated, the dish does taste all the more better :-)
As I said, this is a very simple recipe. The dish can be prepared in a jiffy with the least number of ingredients.
Ingredients:
Serves - 2 people
Prawns (deveined and cleaned) - 200 gms
Onion - 1 no
Tomatoes - 1 no
Ginger & garlic paste - 1 tsp
Turmeric powder - a pinch
Chilli powder - 1 1/2 tsp ( vary according to required level of hotness)
Corriander powder - 1 tsp
Salt - as required
To season:
Oil - tbsp
Mustard - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - a bunch
Procedure:
1. Heat oil in a kadai on medium flame. When hot, add mustard and cumin seeds. When they splutter add the curry leaves and saute.
2. Next add the chopped onions and saute till they turn translucent and crisp. Then add the ginger and garlic paste and saute till the raw smell vanishes.
3. Now add the chopped tomatoes and saute till they are cooked and mushy and form a paste like consistency with the onions. This should take a couple of minutes.
4. Now add the prawns and mix well with the paste. Then add the masala powders and salt and mix well. There is no need to add water since the prawns when cooked let water out. If you feel, the masala sticking to the bottom then sprinkle some water.
5. Cover and cook for about 10 mins. You know it is done when the prawns are coiled up and well absorbed in the masala. Switch off heat and garnish with corriander leaves. the masala is ready :-)
I have found this dish perfect for rotis. But I am sure this should go well with rice and sambar/rasam.
The advantage of being abroad (one advantage I should say) is that cooking non-veg becomes so easy. The reason being, the meat is well cleaned and packaged. Ofcourse, the downside is that we don't get to eat fresh meat. But still with the overhead of cleaning the meat eliminated, the dish does taste all the more better :-)
As I said, this is a very simple recipe. The dish can be prepared in a jiffy with the least number of ingredients.
Ingredients:
Serves - 2 people
Prawns (deveined and cleaned) - 200 gms
Onion - 1 no
Tomatoes - 1 no
Ginger & garlic paste - 1 tsp
Turmeric powder - a pinch
Chilli powder - 1 1/2 tsp ( vary according to required level of hotness)
Corriander powder - 1 tsp
Salt - as required
To season:
Oil - tbsp
Mustard - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - a bunch
Procedure:
1. Heat oil in a kadai on medium flame. When hot, add mustard and cumin seeds. When they splutter add the curry leaves and saute.
2. Next add the chopped onions and saute till they turn translucent and crisp. Then add the ginger and garlic paste and saute till the raw smell vanishes.
3. Now add the chopped tomatoes and saute till they are cooked and mushy and form a paste like consistency with the onions. This should take a couple of minutes.
4. Now add the prawns and mix well with the paste. Then add the masala powders and salt and mix well. There is no need to add water since the prawns when cooked let water out. If you feel, the masala sticking to the bottom then sprinkle some water.
5. Cover and cook for about 10 mins. You know it is done when the prawns are coiled up and well absorbed in the masala. Switch off heat and garnish with corriander leaves. the masala is ready :-)
I have found this dish perfect for rotis. But I am sure this should go well with rice and sambar/rasam.
Yummy :)
ReplyDeleteThanks Athi :)
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