Seafood is the primary source and everyday food ingredient in many parts of the world. As we all know the seafood has a lot of brain developing and immune building nutrition.
Prawn or Shrimp has an important role in seafood platters. Prawns are a rich source of selenium, one of the most effective antioxidants at maintaining healthy cells. They also contain high levels of Zinc, which is important to develop a healthy immune system. Eating prawns helps build strong bones because they contain phosphorous, copper and magnesium.
Comparing to fish, prawn, shellfish, squid have lesser fishy smell(odour) while cleaning and cooking. This makes more people to consume these seafood varieties.
This is one more healthier version of Prawn masala which doesn’t have any coconut or cream.
- Prawn(medium-sized)-500 gm
- Chopped ginger -2″ piece
- Chopped garlic(big-sized)-4 cloves
- Chopped onion(medium-sized)-2
- Chopped tomato(small-sized)-2
- Coriander powder-3 tbsp
- Turmeric powder-1/2 tsp
- Cumin Powder-1/2 tsp
- Garam masala-1 tsp
- Chilli powder-1 tsp
- Pepper powder-1/2 tsp
- Curry leaves-4 springs
- In a hot pan, add oil.
- Add chopped onions, and fry till it becomes soft.
- Now add garlic, ginger and cook for some more minutes.
- Add tomato, salt and cook covered till the tomatoes become mushy. Keep this aside for cooling.
- Meanwhile, clean and wash the prawns.
- Use a blender to grind the cooked onion-tomato mixture into a smooth paste.
- In a hot pan, add oil. Next, add the ground paste and cook for 5 minutes.
- Now add all masala powders mentioned in the ingredients and saute.
- Add enough water to make it into a curry.
- Finally, add curry leaves and serve hot.
- Use coconut or cream to make this Prawn masala more rich.
- Adding curry leaves in the final stage of the cooking will make the recipe more flavourful and tasty.
- Prawn masala can be accompanied with White rice, Chapathi, Idli, Dosa, Ghee rice, Kerala appam and Pathiri.