Prawn is a very tasty seafood with high calorie content. But who cares as long as you have itΒ once in a while and work out to compensate :). For those who love spicy food, I bet this is a recipe that you will love. For a long time I was curious to know the difference between a prawn and a shrimp. But apparently there is no real difference between them except for the fact that the name shrimp is widely used in America and prawn in rest of the world! So the dish I have presented here can be called as spicy prawn masala or spicy shrimp masala,Β depending on how you want it to be called π
Spicy prawn/Shrimp gravy is a personal favorite of my HB. It is one of the easiest dishes to make and can be made quickly as well since prawn gets cooked very soon. But care should be taken so as to not overcook and make the prawns rubbery. Spicy prawn gravy involves two main steps – marination of the prawn and making the gravy. Once the gravy is made, all you have to do is mix the marinated prawns and cook for like 5 minutes.
Spicy prawn gravy can be had with dosa, rice, chapati etc. It tastes good with most non vegetarian main course dishes. Try this easy dish in your kitchen and let me know how it went π
- Prawn, deveined, tail removed - 60 count
- Ginger garlic paste β ½ tsp
- Red chilli powder β ½ tsp
- Turmeric powder β a pinch
- Coriander powder β 1 tsp
- Salt β ¼ tsp
- Sakthi biriyani masala β a generous pinch
- Oil β 1 tbsp
- Cinnamon stick β 1β
- Clove β 1 no
- Cardamom β 2 nos
- Fennel seeds β 1 tsp
- Onion, big, finely chopped β 1 no
- Ginger garlic paste β ½ to 1 tsp
- Tomato, medium, finely chopped β 1 Β½ to 2 nos
- Green chilli, finely chopped β 1 nos
- Red chilli powder β 1 Β½ tsp
- Coriander powder β 1 tbsp
- Turmeric powder β ⅓ tsp
- Salt β as required
- Sakthi biriyani masala β ⅓ tsp
- Cilantro, finely chopped β 1 to 2 tbsp (for garnishing)
- Wash and clean the prawns and marinate with the above given ingredients. cover and leave them for at least 30 minutes.
- Heat a kadai with oil and temper with cinnamon, cloves, cardamom and fennel seeds. When they start to sizzle, add in chopped onion. SautΓ© until the onions turn golden brown.
- Add ginger garlic paste and cook until the raw smell disappears.
- Now add in chopped green chillies and tomatoes. Cook until the tomatoes are mushy and well cooked. It takes around 3 to 4 minutes.
- Now reduce the flame and add in all the spice powders (coriander, turmeric, red chilli, biriyani masala) mentioned above along with required amount of salt. Stir well and cook until the raw smell disappears. (Be careful not to burn the masalas. It tastes bitter when burnt).
- Add half a cup of water to the masala and cook for another minute. You can skip this step if you want the gravy to be thick.
- Finally add in the marinated prawns to the gravy. Mix well and cook for just 5 to 8 minutes. Switch off the flame when the prawns are well cooked and the gravy is thick. Garnish with chopped cilantro. Enjoy the spicy prawn masala with biriyani, chappathi, idli or dosa! ο
