Spicy prawn masala with coconut
If you love prawns and also a quick and easy recipe with it, then this is it. In fact, you can even make this for your weekday lunch/dinner and pair it up with parathas and a side of onion rings
Equipment
- Shallow cooking pot
Ingredients
- 700 g king prawns
- 1 cup onion finely chopped
- 1 cup tomatoes finely chopped
- ¼ cup coconut grated
- 1 tbsp ginger-garlic paste
- 3-4 fresh chilies optional
- 3-4 tbsp coriander leaves
- 7-8 curry leaves
- 1 tbsp lemon juice
- 2 tbsp coriander powder finely chopped
- 2 tsp cumin seed powder
- 2 tbsp chilli powder or to taste
- 1 tsp turmeric powder
- 1 tsp garam masala
- 2-3 tbsp oil
- salt to taste
Instructions
- To the washed and pat dried prawns, apply the turmeric powder, chili powder, cumin powder, coriander powder and lemon juice. Rub the spices well onto the prawns and set it aside, until needed
- Heat your cooking pot with the oil and throw in the curry leaves and the chopped onion. Stir and cook until the onions soften and then add in the ginger-garlic paste
- Fry and cook for couple minutes and then add in the tomatoes and chilis along with the salt. Mix well and cook until the tomatoes soften and then, over medium flame, add in the prawns
- Stir to mix well, cover and cook for 5-7 minutes. Uncover, add the grated coconut and the garam masala, mix in well, cook for 3-4 minutes more and then remove from flame
- Serve your lip smacking spicy prawn masala with coconut garnished with coriander leaves and the remaining grated coconut, just as is or with parathas. Enjoy!
Notes
- I have used shell on prawns since they add more flavour, however, you can also us the shelled ones
- Prawns cook easily and quickly. Do not cook them for longer otherwise they could become tough and chewy
- 1 cup = 250 millilitre
- tbsp - tablespoon
- tsp teaspoon
- g - gram