Wednesday, June 20, 2007

Prawn/Shrimp Masala spicy semi gravy Recipe


Step 1:

You will need

  • 20 oz prawns/ Shrimp
  • 2 medium onions
  • 4 medium tomatoes/ 4Tbsp tomato paste
  • 4 Tbsp vegetable oil
  • 2 green chillies
  • 2 Tbsp ginger garlic paste
  • some salt
  • ½ tsp turmeric powder
  • 2 tsp chilli powder
  • ½ tsp coriander powder
  • 2 Tbsp cumin powder
  • 1 cup curd/ Yogurt
  • 1 tsp garam masala powder
  • ½ bunch of coriander leaves for garnish
Step 2:

Marinating prawn

Marinate the prawn for 1 hour by adding 1 cup of curd, 1 tsp chilli powder and some salt.

Step 3:

Chop
Peel and finely chop 2 onions, then 4 tomatoes.
Then chop 2 green chillies.

HANDY HINT
Use a scissor to cut chillies or dip your fingers in oil before you do this to stop the chilli juices from stinging your fingers.
Step 4:

Start frying
Put a large non-stick frying pan over a medium heat. Add
3 tablespoons of vegetable oil

Add the 2 chopped onions and 2 green chillies to the pan, and fry for about 5 minutes or until the onions turn light golden brown. Stir frequently to stop the onions burning.
Step 5:

Ginger and garlic

Now add 2 tbsp of ginger and garlic paste. Stir well for a couple of minutes.

Step 6:

Spices
Add
½ a tsp of turmeric powder,
1 tsp of red chilli powder,
½ a tsp of coriander powder,
½ a tsp of garam masala powder
and fry for 5 minutes over low heat, stirring frequently.
Step 7:

Tomatoes
Add the finely chopped tomatoes followed by 1 tbsp of cumin powder fry for 2 minutes.
Step 8:

Add the marinated prawns
Turn the heat to medium high and add the marinated prawns along with the curd to the pan. Then stir in some salt.Then put the lid on and bring the heat down. Leave for about 10 minutes or until the prawns are cooked. check occasionally. The prawns are done when they turn pink and opaque. When they are ready, turn the heat off.
Step 9:

Garnish
Finely chop the coriander and save a couple of good leaves to garnish. Now stir in the coriander to finish the dish.
Step 10:

Serve

Lay the corriander leaves onto the curry and serve

Hint:
I have given the recipe for semi gravy style. If you need it as very gravy type add some water to cook the prawn and dont fail to add salt.

1 comment:

John Benjamin said...

I had the privilege to taste Viji's Shrimp masala a number of times and I love it. Please DO try.