Prawns masala curry

Yesterday night’s special…A little heavy..I had shop-bought ready made layer paratha and thought of having that with the prawns masala curry…I am not good at making layer parathas..This combination was a hit anyway..I made dosa also to make up for the less quantity of paratha…and mango milkshake to wash it down. An awesome combination…nights usually should be light…Due to circumstances had to indulge to finish off the balance food.

Prawns masala curry
Print Recipe
Yesterday night's special...A little heavy..I had shop brought ready made layer paratha and thought of having that with the prawns masala curry...I am not that good at making layer parathas..This combination was a hit anyway..I made dosa also to make up for the less quantity of paratha...and mango milkshake to wash it down. An awesome combination...nights usually should be light...Due to circumstances had to indulge to finish off the balance food.
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
20 minutes 1 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
20 minutes 1 minutes
Prawns masala curry
Print Recipe
Yesterday night's special...A little heavy..I had shop brought ready made layer paratha and thought of having that with the prawns masala curry...I am not that good at making layer parathas..This combination was a hit anyway..I made dosa also to make up for the less quantity of paratha...and mango milkshake to wash it down. An awesome combination...nights usually should be light...Due to circumstances had to indulge to finish off the balance food.
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
20 minutes 1 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
20 minutes 1 minutes
Ingredients
For Marination
For Masala
Servings: servings
Instructions
  1. Wash, deshell and devein the prawns and marinate with the ingredients for marination and keep aside for minimum 30 minutes.
  2. Heat oil in a kadai, add the fenugreek seeds and saunf, when aromatic add the shallots, green chili, ginger, garlic and curry leaves and saute until shallots are light brown.
  3. Now add the cut tomato and when the tomato is cooked add the dhania powder and chili powder, saute until the raw smell of masala disappears.
  4. When this fried masala is cold, grind in a mixer to a fine consistency.
  5. Mix the ground masala with the prawns, add just 1/2 a cup of water, and check for salt, add accordingly, once starts boiling cook covered in low flame until oil floats on top.
  6. Your spicy prawns masala curry is ready to serve with rice, or any Indian roties.
  7. This gravy is more tastier when it is cold and thick, so wait patiently to become cold and have it.

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