Prawn Masala 1

Mangalore - Goa - Seafood


Quantity Measure Ingredients Description:
500 Grams Prawns jumbo size, deveined and shelled
1, 1/2 Tablespoon Fish Curry Powder Fish Masala
1 Teaspoon Salt or to taste
4 Tablespoon Cooking Oil Corn Oil
1 Teaspoon Mustard Seed (Sarson) optional
1, 1/2 Teacup Onions sliced
2 Tablespoon Garlic (Lason, Losun) chopped
2 Medium Capsicums - Green (Simla Mirch) chopped fine
1 Tablespoon Ginger (Adhrak) chopped
1 Teacup Tomatoes chopped
2 Tablespoon Coriander Leaves (Kothmeer) chopped


1. In a bowl combine the cleaned Shrimps with ½ Tbsp.  Fish curry powder, salt and set aside . In a small bowl combine the remaining Masala, with 3 Tbsp. water to a paste and set aside

2. In a medium wok, pan or skillet (non-stick is ideal) heat oil using moderate heat, place the mustard seeds in it, cover it until the popping (crackling) sound stops, about 30 secs. to 1 min. Add the onions and stir-fry until soft and lightly brown, 5 to 6 mins.

3. Add ginger, garlic and chillies and stir-fry for 1 min. Add the masala paste from step#1 and sauté stirring until the liquid has evaporated, about 1 min. Add the tomatoes stir-fry for 3 mins. or until they become soft.

4. Add the shrimps, ¼ cup of water and stir-fry for 4 to 5 mins. or until tender.

5. Taste for salt and transfer to a serving dish and garnish with coriander leaves.

For unique taste, add 1 Tbsp. of lemon juice or vinegar (red wine or distilled) to the marinade in step #1.
For a tangy taste dissolve 1 tsp. of tamarind paste in 2 Tbsp. of water and add to the shrimps in step #4.
Vegetarians can try this recipe with boiled potatoes, carrots, cauliflower, broccoli, bread-fruit, eggplants, okra, zucchini, pumpkins, squash and tofu.
For exotic taste and also to make the sauce milder, add ½cup of unsweetened coconut milk, at the end of step #5 and simmer for 4 mins

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