How to make Masala Prawns -
Spicy prawns cooked with onions and tomato puree.
This recipe is from the book Pressure Cooking.
Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Tomato (टमाटर)
Cuisine : Indian
Course : Main Course Seafood
For more recipes related to Masala Prawns checkout Chingri Malai Curry, Prawns with Onion, Curry Leaves and Chillies, Grilled Prawns In Vodka Sauce, Palak Methi Prawns . You can also find more Main Course Seafood recipes like Grilled Prawns with Burnt Kiwi Chutney Tandoori Shrimps Cantonese Fish Indian Fish Curry - SK Khazana
Masala Prawns Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Masala Prawns Recipe
Prawns shelled and deveined 40
Tomato 2 tablespoons
Cumin seeds 1 teaspoon
Onion chopped 2
Ginger chopped 1 inch piece
Green chilli chopped 2
Red chilli 1 teaspoon
Fresh coriander leaves chopped 1/4 cup
Tomato chopped 2 medium
Tomato puree 4 tablespoons
Salt to taste
Sugar 1/2 teaspoon
Lemon juice 2 teaspoons
Garam masala powder 1/2 teaspoon
Method
Step 1
Heat the oil in a pressure cooker; add the cumin seeds and sauté till they begin to change colour. Add the onions and sauté till light brown. Add the ginger and green chillies.
Step 2
Add the chilli powder, half the coriander leaves, the tomatoes, tomato purée, salt, sugar and lemon juice, and cook till the oil separates. Add the prawns with half a cup of water, seal the cooker with the lid and cook over medium heat till the pressure is released once (one whistle).
Step 3
Remove the lid when the pressure has reduced completely and sprinkle garam masala powder over the prawns. Serve hot, garnished with the remaining coriander leaves.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
