Prawn masala curry Recipe – By Malsha – eLanka
Prepare to tantalize your taste buds with this unique prawn curry that you won’t find in just any kitchen…
Ingredients:
- 500g large prawns (cleaned, washed, and marinated for an hour with turmeric, lime juice, 1 tsp chili powder, and 1 tsp salt)
- 2 finely diced onions
- 2 ripe tomatoes (blended into a paste)
- 2 sprigs of curry leaves
- 1/2 tsp mustard seeds
- 5 tablespoons of cooking oil
- Salt to taste
- A piece of lime
For the masala paste:
- 1/2 inch piece of ginger
- 8 cloves of garlic
- 4 curry leaves
- 2 tsp black pepper powder
- 1 tsp fenugreek seeds
- 2 tsp coriander seeds
- 1/2 tsp chili powder
- 1/2 tsp turmeric powder
Combine all these ingredients in a grinder and blend them into a smooth,
Instructions:
- Heat 5 tablespoons of cooking oil in a small pan. When the oil is hot, add the mustard seeds. Once they start spluttering, toss in the curry leaves and sauté for about 10 seconds.
- Add the finely diced onions to the tempering. Sprinkle a teaspoon of salt over the onions and sauté them until they turn golden brown.
- Mix in the tomato paste and cook over low heat for approximately 5 minutes, or until the oil starts separating from the mixture.
- Now, add the prepared masala paste to the pan and thoroughly combine it with the onion-tomato mixture. Reduce the heat to a low setting, cover the pan, and allow it to simmer for 7 minutes.
- As the mixture cooks, you’ll notice the oil separating and becoming visible. If the spices start to stick or burn, add 2-3 tablespoons of water to prevent that.
- Once the mixture is well-cooked and the oil has separated, add the marinated prawns and stir well. Cook over medium heat for a minute, then reduce the flame.
- Pour in a cup of water and continue cooking over low heat. Add more salt if needed. Allow the curry to simmer and gradually reduce the water content, taking your time.
- Just before serving, squeeze a few drops of lime juice into the curry to enhance the flavors.
🔸 This delectable prawn curry complements perfectly with options like yellow rice, white rice, or bread, and is enhanced when served with coconut sambol. Savor the flavors!
