Masala prawns are one of the easiest, quickest prawn dishes to put together. Packed with nadan flavour, it can be served as a starter or a main course. Due to the minimal ingredients and the short time it takes to cook, the amount of flavour bursting in the dish is a welcome surprise. Perfect for all your lazy days, this dish is a must have in your kitchen!
Be sure also to check out some of the other prawn dishes I love including prawns ghee roast or my kung pao prawns for that distinctive Asian flavour.
How to prepare in 3 steps
- Prepare the marinade
- Next, marinate and fry prawns
- Saute shallots and then saute fried prawns in fried shallots
What to serve with masala prawns
An ideal dish to serve with plain boiled or parboiled rice. It also goes well with Kerala porotta, ghee rice and pathiri.
Check out the video here!
Masala Prawns – Bullets of Flavour
Ingredients
For Marinade
Instructions
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Clean, wash and pat dry prawns. Medium to big sized prawns are the best for this recipe.
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Heat a pan of warm coriander seeds and grind with the rest of the ingredients listed below marinade. Grind to a coarse consistency. Rub the marinade well and let it sit for 30 min.
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Heat a heavy bottom skillet. Add oil, lay the prawns on the pan. Once it starts to change colour, turn and fry on the other side as well. Keep aside.
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Now add oil to the same skillet and saute shallots until it starts to change colour. Add fried prawns and toss until it is well coated. Add curry leaves. Stir and serve warm.
Note
Prawns - This recipe calls for medium to big sized prawns. Use fresh water prawns for maximum taste.
Marinade - As the marinade contains vinegar, it is important that the prawns are marinated for not more than 30 mins. If you want to keep the marinated prawns for a longer time, grind the marinade without vinegar. Then add vinegar 15 minutes before frying the prawns. Marinating in vinegar for a long time will change the texture of the prawns
