Sunday, January 19, 2014

Prawn Masala Recipe

I really love Prawns from my childhood. I taste the variety of prawn dishes when I visit restaurants since my mom doesn't make it often at home. She was not interested in prawns because of its mild sweet taste. After I start cooking, I make it myself whenever I wish to have. Once I forced mom to taste it and she said this was my best recipe so far and it tasted awesome. We usually prefer small Prawns when compared to the big ones. Keeping the cleaning and de-veining process in mind, I ordered it in Supreme seafood. This time Happy had it for the first time and she really loved it, even though it is a bit spicy. Off to the recipe:

Prawns -  500 grams (Cleaned and de-veined) 
For the Masala: 
Tomato - 1 large or 2 Small 
Big Onion - 1 
Small Onions - 10 
Green chilli - 1 
Fennel Seeds - 1 tsp
Garam Masala Powder - 1 tsp 
Pepper Powder - 1/2 tsp
Ginger garlic paste - 1/2 tsp 
Curry leaves - few 
Coriander leaves - To Garnish 
Oil - as required 
To Marinate: 
Chilli Powder - 1 tsp 
Turmeric powder - 1/2 tsp 
Salt - as required 
Lemon - 1 tsp
1. Clean the Prawns and de-vein it. Marinate the Prawns with chilli powder, turmeric powder, lemon juice and salt. Leave it aside for 5 to 10 mins. 
2. Meanwhile, puree the tomato. Finely chop the onions.
3. In a pan, add some oil. Allow the fennel seeds and curry leaves to crackle. Then add the Onions and saute it until the onions turn transparent. Along with this add the ginger garlic paste and green chilli. Now add the pureed tomato.
4. Saute it until the raw smell of the tomato goes off.  Then add the marinated prawns. The prawns will start to leave the water. So don't add water if you prefer dry prawn masala.
5. Add the pepper powder and garam masala at this stage and give a quick stir. Allow it to cook for another 5 to 7 mins. By now, the gravy thickens.  Sprinkle Coriander leaves and switch off the flame.
The Yummy and spicy Prawn masala goes well with Roti, Poori and Naan. You can even have it with Idli and dosa too :)
Points to remember:
  • Don't overcook the Prawns. The prawn turns rubbery when overcooked. The Bigger prawns take little more time to cook when compared with the small Prawns.
  • If you prefer whole spices, then instead of garam masala you can allow the Cinnamon, Cardamom, Clove to crackle along with the fennel seeds.
Warm Regards,
Happy's Cook - Divya


  1. I love your blog

  2. Super tempting Prawn Masala, anytime fav... love it sis...

  3. Nice colourful prawns curry.

    On-going event: South Indian cooking

  4. Delicious prawn curry and mouthwatering presentation.

  5. Hi :)..yummy prawns !!..BTW,I've nominated you for a Liebster award :).Do collect from my space . :)

  6. This looks so yum....Loved every bit of it :)

  7. wow prawn masala looks so tempting, perfectly made and making me drool... Sorry I have not visited you often work kept me busy hope to hope here often

  8. Yummy prawn curry, very nice step-wise instruction, poori combo super!


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