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‘Prawns Masala‘ is a super tempting and spicy dish, perfect for weeknight dinners. This is my mum’s recipe which is perfect blend of spicy and tangy masala with juicy prawns. It is a semi-thick gravy; kind of stir fry with lots of onions and spices. Kokum petals, also known as garcinia indica is used in this recipe to add that tangy punch. This recipe is from west coastal region where one can find seafood and kokum in abundance. Rice bhakri (kind of Indian flatbread) or crusty bread makes a perfect companion for this dish.
In this post, I am sharing step by step recipe for Prawns Masala. Use either king prawns or shrimp for the recipe. Try to use medium sized prawns as something like tiger prawns won’t go best in this recipe. Prawns doesn’t take too much time for cooking; but they do need some for cleaning. However, if you have an access to already cleaned prawns, this recipe can be on the table in under 30 minutes. I would insist to use kokum in this recipe, but don’t worry, if you can’t find it. Kokum, basically adds tangy taste, so you can use tomatoes instead (if used, recipe might differ in taste slightly). And If one can handle spiciness then add green chillies along with spice powders for some extra kick. Serve with scatter of fresh coriander over the top and wedge of lime. Some steamed rice and bhakri or crust bread alongside to mop up any juices.
150 gms cleaned raw King Prawns
1 large onion/ 2 medium onions
3-4 green chillies (optional)
5-6 dry kokum (or 2 tomatoes)
1 tbsp of oil
1 tsp turmeric powder
2 tsp chilli powder
1 tsp coriander powder
1 tsp garam masala
2 tsp salt (adjust as per taste)
Coriander for garnishing
Water for cooking
(Proportion for 2 persons)
Take raw prawns and wash it thoroughly. Marinate it with 1/2 tsp turmeric, 1/2 tsp coriander and 1/2 tsp chilli powders.
Heat the pan over high heat and add oil into it.
Once oil is hot and add finely chopped onions into it.
Gently fry onions for about 5 minutes on medium heat or until softened.
Once onions starts changing the colour, add chopped green chillies along with spices.
Stir it all to combine. If required, deglaze the pan with few tbsp of water.
Let, rawness of spices go away and everything is combined well. It will take another 8-10 minutes.
Once onion masala is cooked, add kokum petals into the pan.
Give a quick stir and tip in marinated prawns.
Gently mix it together until prawns are well coated in masala. Add water to deglaze the pan (only if required).
Season with salt and allow to cook on medium heat, for 5 minutes or so.
Garnish with freshly chopped coriander and simmer for another 5 minutes.
Prawns Masala is ready to serve with some lime juice over the top.
I hope you enjoyed this post, let me know your feedback in comments section.