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Masala Prawns – Bullets of Flavour

Difficulty Beginner
Prep Time: 10 min Cook Time: 20 min Total Time: 30 mins
Servings 4
  • 500 grams Prawns ((After cleaning))
  • 1 cup Shallots ((Sliced))
  • 4 tablespoons Virgin coconut oil
  • Handful Curry leaves
  • For Marinade
  • 1/2 teaspoon Turmeric
  • 1 teaspoon Salt
  • 4 Kashmiri red chillies
  • 2 tablespoons Coriander seeds
  • 1/2 teaspoon Pepper
  • 1 tablespoon Ginger
  • 1 teaspoon Garlic
  • 10 Shallots
  • 1-2 tablespoon Vinegar
  1. Clean, wash and pat dry prawns. Medium to big sized prawns are the best for this recipe. 

  2. 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. 

  3. 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. 

  4. 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

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