Prawns are loaded with protein; vitamin D, vitamin B3, and zinc, prawns are an excellent food for weight loss. Who doesn’t love prawns? Truly said, Happiness is best served slow-cooked and sauced. It is tasted best when cooked in simple, flavourful gravy made with simple basic ingredients like tomato, onion, poppy seeds, and Indian spices.
Here I have shared my best two simple and amazing in taste recipes which are easy to make and divine in taste. It can be served well with rice, phulka, or tandoori roti.
1. Prawn Masala or Prawn Masala Curry
Ingredients: Prawns (cleaned & peeled) – 500 grams, Ginger & Garlic paste – 2 tbsp. , Onion (chopped) – 1 big, Onion paste – ½ cup, Tomato (chopped ) – 1 big, Indian spices (Khada Garam masala)- 2 tbsp. , Water – 1 ½ cup, Red chili powder – 2 tsp. , Green chilies- 4, Turmeric powder – 2 tsp. , Coriander powder – 2 tsp. , Tamarind pulp – 1 tbsp. , Salt (according to taste), Oil
1. Take the prawns in a large mixing bowl, remove their skin, and clean them. Add 1 tsp. of turmeric powder, 1 tsp. of chili powder, salt, and oil. Marinate for 15 minutes.
2. Take a pan, heat 4 tbsp. of oil for frying. Add the marinated prawns, sauté them for about 5 minutes till they turn pink, and roasted completely. Keep them separate.
3. In the same pan, heat some oil. Add green chilies, chopped onions, and fry them till they turn golden. Add Ginger garlic paste and fry till the raw smell goes.
4. Add the onion paste and fry for 2 minutes. Now add the chopped tomatoes. Add salt, red chili powder, turmeric powder, coriander powder and fry on medium heat till it gets roasted nicely.
5. Add 1 ½ cup of water and allow the masala gravy to cook on low to medium heat for 5 minutes.
6. In a pan, roast the Khada masala (Bay leaves, Cardamom, Cinnamon, Cloves, Shahi Jeera, and Star Flower). Grind them to a fine powder. You can also use the readymade garam masala available at the market but I prefer to make it fresh
7. Remove the lid after 5 minutes. Add tamarind pulp and the ground Garam masala to the gravy and cook it for 5-7 minutes, till the oil gets separated from the gravy. (If you need smooth gravy you can grind or blend the gravy into a smooth paste and the cook)
8. Now add the roasted prawns which were kept aside and cook it for a maximum of 3 minutes. If you overcook the prawns they become chewy.
9. Serve with a plate of hot steamed rice or Phulkas.
2. Prawns Fry
Ingredients: Prawns (cleaned & peeled) – 500 grams, Ginger – 1 small piece, Garlic – 4 to 5 cloves Ginger & Garlic paste – 1 tsp. , Onion (chopped) – 1, Tomato (chopped ) – 1, Mustard seeds – 3 tbsp. (soaked) , Indian spices (Khada Garam masala)– 1 tbsp, Red chili powder – 1 tsp. , Dry Red chilies- 2, Turmeric powder – 2 tsp. , Coriander powder – 1 tsp. , lemon juice – 2 tsp. , Salt (according to taste), Oil
1. Toss the soaked mustard seeds, ginger, garlic, dry red chilies, turmeric powder, salt in a blender and make a fine paste.
2. Take the cleaned and peeled prawns in a mixing bowl. Add the marinate mix, oil, and 2 tsp. of lemon juice. Set aside to marinate for 15 minutes.
3. In a pan, heat oil. Add chopped onions, and fry them till golden. Add 1 tsp. of ginger garlic paste and fry them till the raw smell goes away.
4. Add the chopped tomatoes, salt and cook them till they become soft. Add the marinated mixture to it and mix them well.
5. Add red chili powder, turmeric powder, coriander powder, and mix well. Simmer for around 10 minutes on medium heat.
6. Add Garam Masala, and stir fry the prawns for 2 minutes. (I prefer to keep it dry if you would like to add some water to give a gravy consistency)
7. Garnish with coriander leaves and serve hot.
Tips for better cooking
1. Run the prawns under cold water so the vein would wash away.
2. I prefer to cook the prawns till they are just done; here we have cooked them for 10 minutes, much longer than the usual, as the mustard paste needs time to cook.
3. The prawns turn into pink and get coiled when they are perfectly cooked
4. I use the below spoons for measurement, which can be different from yours.