I was bit under weather over the weekend, as the temperature had dropped quite a bit. but fortunately woke up today feeling much better. From couple of days was not very active in kitchen. So today wanted to cook something that Amal would enjoy. She loves seafood and prawns being her favorite, I decided to do prawns for lunch.
Since I have to cook something else for my husband, Since he is avoiding prawn lately to due cholesterol. So decided to make prawns with bhuna masala. Along with prawn cooked black lentil (Kali Masoor dal). The recipe of dal is here.
Don’t get confused with difference is pics as I have added few new pictures of dish, and with difference in light during photography, brand of spices and different garnish make the difference. But trust me the taste would be similiar.
300 gms prawns
2-3 green chilies
10-12 curry leaves
1 tsp cumin seeds
2 tbsp yogurt
1 tsp red chili powder
1/4 tsp turmeric powder
1/4 tsp cracked black pepper
1/2 cumin powder
2 tbsp crushed garlic
2 tbsp chopped coriander leaves
Salt to taste
3 tbsp oil
1 fresh red chili to garnish
Remove the shell and head of prawns, using a small knife make a slit down the back of the prawn and remove the vein from the prawn. Wash the prawns with clean water and keep it in colander to drain excess water.
Marinate prawn with yogurt, red chili powder, turmeric powder, black pepper, cumin powder and salt. Keep it aside for 20-30 minutes.
Finely chop onion and tomato. Heat a wok, pour oil . When oil is hot enough put cumin seeds and let it crackle. Add finely chopped onion and curry leaves.
Sauté until the onion turn pink, then add crushed garlic and fry till the rawness of garlic goes.
Add chopped tomato and cook for 3-4 minutes. Add marinated prawns along with the marinade.
Cook on high heat stirring occasionally until the liquid of dries up. Add chopped green chilies. This would be like Bhuna masala.
Check for seasoning, and if needed adjust. Sprinkle chopped coriander leaves and squeeze a lemon.
Garish with chopped red chili .
Serve hot with paratha or soft chapati.