Masala Prawns – Bullets of Flavour
- 500 grams Prawns ((After cleaning))
- 1 cup Shallots ((Sliced))
- 4 tablespoons Virgin coconut oil
- Handful Curry leaves
- 1/2 teaspoons Turmeric
- 1 teaspoon Salt
- 4 Kashmiri red chillies
- 2 tablespoons Coriander seeds
- 1/2 teaspoons Pepper
- 1 tablespoon Ginger
- 1 teaspoon Garlic
- 10 Shallots
- 1-2 tablespoons Vinegar
Clean, wash and pat dry prawns. Medium to big sized prawns are the best for this recipe.
Heat a pan and dry-roast the coriander seeds for 1-2 minutes, until warm and aromatic. Transfer to a grinder jar, add the remaining marinade ingredients, and grind to a coarse paste. Rub the marinade well over the prawns and set aside to marinate for 30 minutes.
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.
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.
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