Masala Prawns - Ethnic Foods R Us

Masala Prawns are an Indian national favorite dish. Indians love prawns (shrimp) in general, but this method of cooking them is other-worldly rich and delicious. Also one of the more quick and easy Indian recipes, Masala Prawns will quickly climb up the ladder of your favorite seafood dishes.

(Photo Attributed to Author: Aiswaryamenonp)

Masala Prawns Recipe-

Ingredients:

1 lb. jumbo prawns, peeled and deveined
½ tsp. freshly ground turmeric root
½ tsp. dark roasted red chili powder
1 tsp. coriander seeds, crushed
½ tsp. cumin seeds, crushed
½ tsp. salt

For the Masala-

2 tbsp. rapeseed oil
2 cups tomato puree
1 tsp. brown mustard seeds
1 tsp. Ajwan seeds
1 tbsp. dark roasted red chili powder
4 large cloves garlic, peeled and rough chopped
2 Indian spice chilis, sliced thin (if you have dried chilis, rehydrate before starting to prepare your Masala Prawns)
Juice from 2 lemons
salt, to taste
1/4 cup chopped fresh cilantro, for garnish

Directions:

Wash the prawns well in fresh cold water, pat them dry with cloth or paper towel, then place into a large mixing bowl.
Sprinkle the turmeric, chili, coriander, cumin and salt over the prawns, then mix and stir together well.
Heat the rapeseed oil in a wide bottomed skillet over medium-high heat, and then sauté the spiced prawns for just a minute or two, until they lose their translucence, start firming up and turn pinkish colored. Remove from the skillet and set aside for now.
Add into the skillet the Ajwan and mustard seeds. When they start sizzling, add and stir in the chopped garlic and Indian spice chilis. Sauté for 2 or 3 minutes, until softened and fragrant.
Now add in the tomato puree, lemon juice, and salt to taste. Adjust heat to a lively simmer, stir well, and cook, uncovered, until the spicy masala is reduced a bit – not a thick sauce, but approaching a saucy consistency.
Now add the prawns back into the skillet, stir and toss them to coat well with the sauce. Maintain the simmer, and cook for just 2-3 minutes, stirring now and then. This will allow the prawns to get heated through and nicely flavored with your masala sauce.
Serve your Masala Prawns while nice and hot. Place a mound of freshly cooked white rice on each serving plate; add two jumbo prawns to the plate; ladle a generous portion of the masala sauce over the prawns, and garnish with a sprinkling of chopped fresh cilantro.