Prawns would always top the list of any seafood lover. My hubby and daughter are both diehard fan of seafood, so often i cook them but most make dry preparations like prawns koliwada, grilled prawns or at time even prawns biryani.
But this time i was to too lazy to make other dish for main course, so decided to make Prawn Masala. I is super simple and easily recipe using basic spices available in any kitchen and coconut milk, i had use eastern canned coconut milk but you can use homemade fresh coconut milk.
Serve with steamed white rice and folk were super happy with the meal.. I kept the spicy quotient up but you always adjust according to your taste.
1/2 kg prawns
1 large tomato
2 green chilies
1 tsp garlic paste
1/2 tsp ginger paste
8- 10 curry leaves
1 tsp cumin seeds
2 dry red chilies
1 tsp Red chili powder
1/2 tsp Kashmiri chili powder
1/2 tsp turmeric powder
1 tsp Cumin powder
1 tsp coriander powder
1/4 tsp black pepper powder
1 can coconut milk
2-3 tbsp oil
Salt to taste
Chopped coriander leaves for garnish
Peel and de vein the prawns and wash it well. Keep them on colander to drain excess water.
Finely chop onion, tomato and green chilies. Open can of coconut milk and separate thick coconut milk and keep it aside in a bowl for further use.
Heat a wok, add oil over medium heat. Add cumin seeds and dry red chilies, let it crackle for a minute then add chopped onion and curry leaves. Saute until the onion turns pink then add chopped tomato, green chilies, ginger and garlic paste and continue sautéing for 2-4 minutes or until tomato becomes soft.
Once the raw aroma of ginger and garlic fades off add all dry spices along with 2 tbsp of water to avoid burning of spices.
Cook for 2-3 minutes then add prawns and stir well so that the prawns are nicely coated with all spices.
Cook until prawns become opaque then add thin coconut milk and stir. When the masala starts to boil, reduce the flame let it cook for 3-4 minutes.
The prawns must have been cooked by now. Gently stir in the the thick coconut milk. This will make the gravy creamy and thick.
After one boil reduce it to simmer, add chopped coriander leaves and serve hot with steamed rice.