Prawns Masala 


Fixings 

 Prawns (or Shrimp) - 1 lb (around 1/2 kg) 

 Onion - 2 (hacked) 

 Ginger - 1" piece (minced) 

 Garlic - 5 cloves (minced) 

 Tomato - 1 major (or 2 little hacked) 

 Curry Leaves - 2 sprigs 

 Mustard Seeds - 1/2 tsp 

 Turmeric Powder - 1/4 tsp 

 Red Chilly Powder - 1 or 2 tsp (change as indicated by your taste) 

 Coriander Powder - 2 tsp 

 Garam Masala - 1/2 tsp 

 Pepper Powder - 1/4 tsp (discretionary) 

 Lemon Juice - few drops 

 Oil - 1 tblsp 

 Salt - to taste 

 Coriander Leaves (Cilantro) and Lemon wedge - for trimming 

 Strategy 

  • Clean the shrimp (or prawns) and devein them. 


  • Include minimal salt, pepper powder and lemon juice. Give this rest and marinate till you a chance to set up the other stuff. 


  • Take a griddle and add oil to it. Splutter the mustard seeds and curry takes off. 


  • Include the onions and saute till it turns brilliant cocoa. Include the finely cleaved ginger and garlic. 


  • Include the hacked (or pureed) tomato. Cook till the tomatoes are cooked. 


  • Blend the dry flavor powder - turmeric powder, red crisp powder, coriander powder and garam masala. 


  • Give it a chance to cook till oil isolates from the masala. 


  • Include the prawns and blend for 2 minutes so that all the prawns will covered with the masala. 


  • Include almost no water and required salt. You can made a dry prawns (or shrimp) masala by cooking on low warmth without including any water. Modify the water according to your prerequisite. 


  • Cover and let it cook for around 10 minutes till all the prawns twists up into a "c" or "O" shape. This means it is finished. 


  • Trim with cilantro and a lemon wedge and switch off. 


  • Hot prawns masala is prepared to server.