Are you bored of the same old-style prawn masala?
Then here is a twist for you. This is truly a yummy and finger-licking good recipe. It is unbelievably delicious and goes super well with all sorts of roti, naan, parotta, pulao, Dosa, etc. The picklish tartness derived from the masala with the added flavors of chili garlic paste along with the juicy sweet flesh of the prawn makes it extra special. This recipe is a classic simple recipe that anybody can make with very few ingredients.
Exploring and experimenting with new foods from different cuisines occasionally, not only elevates one’s interest in cooking but also creates cherishable moments. Hope you can relate to it!! This recipe is originated from Kerala. While most of the Kerala authentic dishes are prepared using coconut, this is one such recipe that stands and tastes unique and made without the traces of coconut. Try this and impress the fuzzy eaters around you.
- Sea prawn tastes much better than the farmed prawns in this recipe. Because the mild tinge of sweetness comes from the sea prawns balances the tanginess of vinegar and makes an extra delicious prawn masala.
- For a variation, Crab meat can be substituted with prawns.
Hot & Sweet Prawn masala
- 250 Gms Prawns
- 3 Tbsp Oil
- 2 Onions
- 2 Tomatoes
- 1 Tbsp Ginger chopped or crushed
- 2 Tsp Vinegar
- 1/2 Tsp Turmeric Powder
- Salt as required
For Chili-garlic paste
- 3 Red Chili Increase according to taste
- 5 to 6 Cloves Garlic
- Clean, devein and wash the prawns well and keep aside.
- Take the chilies and garlic pods into a mixer jar and blend them into a paste by adding little water.
- Take the prawns in a mixing bowl and add the chilli garlic paste along with vinegar, turmeric powder and salt.
- Add chopped or crushed ginger along with it.
- Let the prawn marinate for close to 30 minutes.
- After 30 minutes, heat the oil in a pan. Once it is well heated add the marinated prawn and roast it for about 5 minutes.
- Drain the prawns and set them aside.
- In the same oil, add the sliced onions and roast them well. You can even brown them if desired.
- Add sliced tomatoes and cook until they become mushy.
- Once done, add the prawns we roasted initially along with any juices from the marination.
- Cover the pan with a lid and cook in medium flame for 5 minutes.
- Remove the lid and add pepper powder according to your spice level.
- Simmer for 5 more minutes or until you see the oil that's separated from the masala.