Ingredients with Measurements:
- 500g prawns, cleaned and deveined
- 2 onions, finely chopped
- 3 tomatoes, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- Salt to taste
- 2 tbsp oil
- Fresh coriander leaves for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat oil in a large skillet or wok over medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until they turn golden brown.
4. Add ginger and garlic paste and sauté for 1-2 minutes.
5. Add chopped tomatoes and cook until they turn soft and mushy.
6. Add coriander powder, red chili powder, turmeric powder, and salt. Mix well.
7. Add prawns and mix well with the masala.
8. Cover and cook for 5-7 minutes or until the prawns are cooked through.
9. Add garam masala powder and mix well.
10. Garnish with fresh coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Protein: 25g
Fat: 6g
Carbohydrates: 6g
Fiber: 2g
Substitutions for ingredients:
- You can use shrimp instead of prawns.
- You can use canned tomatoes instead of fresh tomatoes.
Variations:
- You can add coconut milk to make it creamy.
- You can add green peas or diced potatoes to make it more filling.
- You can add chopped bell peppers for extra flavor.
Tips and tricks:
- Make sure to clean and devein the prawns properly before cooking.
- Do not overcook the prawns, as they can become tough and rubbery.
- Adjust the spice level according to your taste.
Storage instructions:
Store the leftover prawns masala in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the prawns masala in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve the prawns masala in a bowl or on a plate, garnished with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
- Serve with steamed rice or naan bread.
- Pair with a side salad or raita.
Suggested side dishes:
- Steamed rice
- Naan bread
- Cucumber raita
- Mixed vegetable salad
Troubleshooting advice:
- If the masala is too thick, add a little water to thin it out.
- If the prawns are not cooked through, cover and cook for a few more minutes.
Food safety advice:
- Make sure to cook the prawns thoroughly to avoid any foodborne illnesses.
- Store the leftover prawns masala in the refrigerator and consume within 3 days.
Food history:
Prawns masala is a popular Indian seafood dish that originated in the coastal regions of India.
Flavor profiles:
Spicy, tangy, and flavorful.
Serving suggestions:
Serve hot with steamed rice or naan bread.
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Region: Indian