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Prawn Masala (shrimp) Recipe

Name: Anjappar Indian Cuisines Prawn Masala (Shrimp) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 lb shell-on or shell-less prawns (peeled, deveined); 0.5 tsp turmeric powder; 1 tsp red chili powder; 1 tsp salt; 1 tbs fresh lemon juice; 2 tbs coriander seeds; 1 tsp cumin seeds; 1 tsp fennel seeds; 0.5 tsp black peppercorns; 3 no dry red chilies (adjust to heat); 10 no curry leaves (fresh); 3 tbs grated fresh coconut (or desiccated, toasted); 4 no shallots (small, sliced); 1 tbs ginger (roughly chopped); 4 no garlic cloves; 1 tsp vegetable oil (for toasting/ grinding); 2 tbs vegetable oil (or coconut oil); 0.5 tsp mustard seeds; 0.25 tsp fenugreek seeds (optional); 6 no shallots (thinly sliced); 2 no green chilies (slit); 1 no tomato (medium, chopped); 1 tsp tamarind concentrate or pulp; 0.5 tsp salt; 8 no fresh curry leaves; 2 tbs fresh cilantro (chopped, for garnish)

Inspired by Anjappar Indian Cuisine

Time40m

Serves3

Selected shelless prawns fried with shallots and Chettinad spicy masala

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Ingredients

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Prawns & Marinade

1 lb shell-on or shell-less prawns (peeled, deveined)

1/2 tsp turmeric powder

1 tsp red chili powder

1 tsp Celtic sea salt

1 tbs fresh lemon juice

Chettinad Masala Paste

2 tbs coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds

1/2 tsp black peppercorns

3 no dry red chilies (adjust to heat)

10 no curry leaves (fresh)

3 tbs grated fresh coconut (or desiccated, toasted)

4 no shallots (small, sliced)

1 tbs ginger (roughly chopped)

4 no Garlic cloves

1 tsp vegetable oil (for toasting/ grinding)

Cooking

2 tbs vegetable oil (or coconut oil)

1/2 tsp mustard seeds

1/4 tsp fenugreek seeds (optional)

6 no shallots (thinly sliced)

2 no green chilies (slit)

1 no tomato (medium, chopped)

1 tsp tamarind concentrate or pulp

1/2 tsp Celtic sea salt

8 no fresh curry leaves

2 tbs fresh cilantro (chopped, for garnish)

Method

Prawns & Marinade

Rinse and pat dry the prawns. In a bowl, combine prawns with turmeric, red chili powder, 1 tsp salt and lemon juice. Toss to coat and set aside to marinate for 10–15 minutes.

Chettinad Masala Paste

Heat a small dry skillet over medium heat. Add coriander seeds, cumin seeds, fennel seeds, black peppercorns and dry red chilies. Toast, stirring, for 2–3 minutes until fragrant — don't let them burn.

Add grated coconut to the skillet and toast for another 1–2 minutes until lightly golden. Remove from heat and cool slightly.

In the same skillet add 1 tsp oil and lightly sauté the sliced shallots, ginger and garlic for 2–3 minutes until softened but not browned. Cool with the toasted spices and coconut.

Place toasted spice mix, softened shallots, ginger, garlic and curry leaves into a small blender or mortar. Grind to a coarse-smooth paste, adding 1–2 tbs water as needed to reach a thick paste consistency. Set the Chettinad masala paste aside.

Cooking

Heat 2 tbs oil in a wide skillet or kadai over medium heat. When hot, add mustard seeds and let them splutter (about 20–30 seconds). Add fenugreek seeds if using and sauté for 10 seconds.

Add the thinly sliced shallots and slit green chilies. Fry, stirring frequently, until the shallots become translucent and begin to brown at the edges (6–8 minutes).

Add chopped tomato and cook until it softens and oil begins to separate from the mix (3–4 minutes).

Stir in the prepared Chettinad masala paste and cook for 2–3 minutes, stirring frequently so the paste is well incorporated and aromatic. If the paste is very thick, add 1–2 tbs water to loosen.

Add tamarind concentrate and 1/2 tsp salt (adjust to taste). Mix well and simmer for 1 minute.

Increase heat to medium-high and add the marinated prawns in a single layer. Cook undisturbed for 1–1.5 minutes, then stir and cook for another 1–2 minutes until prawns are just cooked through and opaque. Avoid overcooking — total prawn cook time should be about 3 minutes depending on size.

Toss in fresh curry leaves and chopped cilantro. Turn off the heat and give everything a final mix.

Taste and adjust seasoning with more salt or lemon if desired. Serve hot with steamed rice, dosa, or flatbreads.