Today I am sharing the recipe of prawn masala / shrimp masala. Its an easy and mouth-watering dish which goes very well with chapathi.
Serves ~ 2 Adults
Prawns / Shrimps ~ 500 grams
Shallots (Kochu Ulli) ~ 10 Nos
Garlic ~ 3-4 cloves
Ginger ~ a small piece
Green chillies ~ 4 Nos
Kashmiri Chilly powder / Charadan Mulaku Podi ~ 3 tsp
Turmeric powder ~ 1/2 tsp
Coriander powder ~ 1/2 tsp
Tomato ~ 1 No ( Big sized)
Tomato sauce ~ 2 tbsp ( Optional )
Curry leaves ~ 1 stem
Chopped coriander leaves ~ 1/4 cup
Lemon juice ~ 2 tbsp
- First clean the prawns / shrimps and then marinate it with lemon juice, 1/4 tsp turmeric powder and salt and keep it aside for 15 minutes.Meanwhile heat oil in a pan and add sliced shallots, chopped green chillies, chopped ginger and garlic and saute till the shallots become light brown in color.
- Then lower the flame and add kashmiri chilly powder, 1/4 tsp turmeric powder and coriander powder and stir till the powders become dark in color.
- Then add the prawns and mix it nicely and fry for about 2-3 minutes. Then add chopped tomatoes, salt and curry leaves along with 2 tbsp tomato sauce and cook covered for 10 minutes.Add chopped coriander leaves and mix it nicely and cook uncovered for another 5-8 minutes or till the gravy thickens.
Notes : Kashmiri chilly powder is milder than the regular chilly powder, which we usually buy from Indian grocery stores and kashmiri chilly powder gives a deep red color to the curry. So usually my mom uses kashmiri chilly powder for making kerala style fish curry.
In the above recipe instead of using 3 tsp kashmiri chilly powder, you can even use 2 1/2 tsp kashmiri chilly powder and 1/2 tsp of regular chilly powder and this will make shrimp masala a bit spicy and colorful. You can change the amount according to your spice preference.