• Aaisha Fakih

DRY PRAWNS | MASALA PRAWNS

DRY PRAWNS -


Dry Masala Prawns - I call them so , as it’s a thick gravy , not too runny and you can have it with flat bread and even rice.

Prawns are easy to work with but can also go wrong if they are over-done, over cooked for that matter. I work with prawns a lot, trying them in every way possible. They are so satisfying.

While working with prawns, I mostly prefer to cook the gravy and the prawns separate. Yes! That’s the way I cook my prawn-dishes. By cooking the gravy and the prawn separately I am most pleased of not having my prawns over cooked and the crunchiness holds its form.

Yeah, it does cost me a bit of an additional step of marinating & cooking them but its worth the hustle. The end result of the dish pays off.


Marinade -


For the marinade you’ll need 2-3 garlic cloves, chili powder, turmeric powder, lemon juice , salt , oil and just a couple of tablespoon of water. You can marinate it a day before to make it easier for you or at the same time when you are going to cook them. If possible try to let them sit for 30-40 minutes.


For the Gravy -



We’ll need some good ripe fresh tomatoes. Blanch them, peel off skin and blend them to a smooth mixture. You can add the garlic cloves to the tomatoes before blending. The result would be fine and smooth. Then again the same spices as in the marinade, some curry leave , coriander leaves for tempering and also to give freshness to the dish.

Let’s get straight to the recipe-

DRY MASALA PRAWNS


Cuisine: Indian Author: Aaisha


Ingredients

For the marinade

  • 4 garlic cloves crushed

  • 1 tsp chili powder

  • 1/4 tsp turmeric powder

  • 1 tsp salt

  • Juice of 1 lemon

  • 2 tbsp oil

  • 2 tbsp water


  • For the gravy 20-25 prawns

  • 3 medium tomatoes

  • 1 small/medium potato ( cubed)

  • 3-4 garlic cloves

  • 2-3 sprigs of curry leaves

  • Chopped coriander leaves

  • 2 tsp chili powder

  • 1/2 tsp turmeric powder

  • 1 tsp salt

  • 1/4 cup oil

  • water as required

Instructions

  1. Marinate the deveined and cleaned prawns and set aside.

  2. In a pan add oil, blanched tomatoes, garlic, spices, salt and water and mix this really well. Use your beautiful hands to do this step, it’ll pay off. Turn on heat to medium and place the mixture to cook. Let it cook well until the smell of the spices is no longer there.

  3. When the mix is half way through add the chopped/cubed potatoes. Let cook on slow flame. In the meantime fry the prawns in another pan. 3 minutes on each side and your prawns are Done!

  4. when the potatoes are totally done, it’s time to add the curry leaves and the coriander leaves.

  5. Give it a mix and add throw in the fried prawns, let it cook not more than just a cou of minutes and it’s Ready to Go! Serve it with rice or flatbread.

  6. Enjoy!


Recipe Notes-

  • You can add tamarind pulp to the gravy for a tangy flavor.


If you try this recipe don’t forget to share your experience with me.

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