Wednesday, 17 October 2012

Kerala Style Prawns Masala


Prawns cleaned with head removed - 1/2 kg
Mustard Seeds
Onions chopped - 3 big
Tomatoes very finely chopped - 3
Green Chilli cut into 2 pieces - 5
Curry leaves - 10
Kashmiri Chilli powder - 2 tbsp
Turmeric powder - 1 tbsp
Water - 1/2 cup
Coconut oil - 6 tbsp
Salt to taste
For Seasoning:
Coconut oil - 2 tbsp
Curry leaves - 10


Heat 6 tbsp coconut oil in a thick bottomed wok. Splutter the mustard seeds and then sauté onion in this oil. Once onions are translucent, sauté chopped tomatoes, green chilli and curry leaves.

Once the above items are sauté very well add chilli powder, turmeric powder and salt to taste. Sauté for 5 more minutes, until the chilli powder darkens the color.
Then add water and slide prawns to the gravy. Mix well and allow the prawns cook in the gravy for 10 to 15 minutes in low flame with lid closed.

After 15 minutes open the lid, stir well, increase the flame and evaporate excess water to make the gravy in the required consistency. Switch off the flame. The prawn masala is ready. Now the final tip and step is seasoning the prawn masala with 2 tbsp coconut oil and curry leaves. Stir well and serve hot with steamed rice or roti. Enjoy!!!

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