Prawn Masala

Malvan is a town in the coastal area of Maharashtra called Kokan . We in Kokan have a typical style of cooking prawn curry. The receipe includes a lot of red chilli, coriander seeds, grated coconut and kokum. Kokum-the purple berry is a speciality of kokan , it is used as a souring agent. When it comes to red chillies, I prefer using Sangmeshwar chillies or Kashmiri chillies.

Prawn curry is my brother- Rohit’s favourite, hence I take great pleasure in preparing this curry .

Preparation

·                     Red paste : Soak in water : (3 tbspn) coriander seeds, (7-8) red chillies, (2-3) garlic cloves, (1inch) ginger, (1 tbspn) cumin seeds , (1 tbspn) fennel seeds (1tspn), Green Chilli (1 nos), Curry leaves (2-3 nos) and few coriander leaves . Soak well and blend into a smooth paste.

·                     White paste : Cut onion ( 1 nos) in slices, add grated coconut (1 cup) and blend into a smooth paste.

·                     Clean and wash prawns ( Tiger prawns 250gm) well. Remove the shells and devein them . Marinate the prawnswith lemon juice ( 3 tbspn) ,turmeric (1 pinch) and salt to taste

·                     Heat one tbspn oil in a wide pan . Add onion diced (1 nos), fry till golden brown, now add chopped tomato ( 2 nos) sauté well till the mixture secretes oil. Then add the marinated prawns , red paste , white paste curry leaves (2-3 nos) and stir well.

·                     Now add Kokum ( 4-5 nos) and lemon juice to the mixture . Stir and let the mixture simmer for 15 minutes on low heat

·                     Add salt to taste ( if required). Cook the mixture for 5 mins .

·                     Serve with steamed basmati rice and poppadum

·                     Garnish with coriander.

Serves : 4

Cooking time : 25 mins

Preparation time : 30 mins

Recipe : Non-vegetarian

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Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills.