Wednesday, June 1, 2011

Prawns masala- the maharashtrian way.

Prawns Masala

This is my first Prawn recipe, and again, I have tried a healthy option to it. I love Prawns, specially when they are in a salad(one of the healthier options to any non vegetarian salad). Prawn curry has always been dear to my heart, as I believe that the Prawn has the unique quality of being tiniest in size, yet imparting the mightiest flavour!

I had this at a friend's place..Pols and her Mum, Mrs Jyoti Mhatre prepared it for us! Being a South Indian I always thought our ways of preparing Prawns were the best, but i was blown over by hers! I am not sure if this is the exact method, but the taste seemed to match! Mr Z does not like garam masala hence i have avoided it in here.

Do try this rich in flavour, low in calorie yummy prawns masala..the Maharashtrian way.


Jumbo prawns- deviened anc cleaned 250 gms

Onions- 2 medium sized, finely chopped

Ginger- one tbspn chopped

Garlic -3 large cloves

Chilli Powder- 2 teaspoon or according to preferred spice level

Turmeric Powder- 1/4 teaspoon

Coriander Powder-1 teaspoon

Tomato -1 medium sized one, finely chopped

Potato- 1 medium sized, chopped thin

Oil- 2 Tspn (yes 2 teaspoon)

Mustard - 1/2 tspn

Coconut Milk (half cup or 1tbspn mixed in half cup of hot water)

Tamarind pulp- 1tbspn

Salt - to taste

Coriander to garnish


Clean the prawns and keep them aside.
In a non stick pan, heat the oil and sputter Mustard, saute onions till transparent, I add salt at this point coz i feel the onions and tomatos cook and blend better with the salt. Further, add the masala- chilli,turmeric and coriander , stir till flavours are aromatic, add tomatoes and stir. close lid and leave at low flame for 5 minutes. Add coconut milk and tamarind pulp and simmer at low flame. when smal bubbles begin to appear, add the chopped potatoes and after 10 minutes, add prawns. leave to cook for about 15 minutes at a medium heat, or until the potatoes and prawns are cooked. You made add hot water to the necessary consistency you require.Granish with chopped coriander leaves.

The key is that the potato and tomato must be tasted, not seen :)

Best served with steamed rice.


Zain said...

Hmmm... it was yum yum... :)

inafryingpan said...

Ahhh, nothing like the flavor of til with prawns. Love this recipe coz Prawn masala is one of my fav dishes!(though aren't prawns high in cholestrol?)

We have this awesome recipe with batter-fried prawns, where there's tons of til in the batter. Not very healthy, but sooo good!

Priya said...

Hmm Let me try this... but looks yummy..

Jyoti Mhatre said...

Thanks glad u and zain liked it..God Bless u all!

ME! said...
check this link Arva...i thought so too, but apaprently they have the good cholestrol! its so low in cals!!

Anonymous said...


This looks fit for a king! Happy to have found you.
Could I leave out the potatoes? Is it for thickening? We are staying away from starchy veggies for a while. In Jamaica, we usually put potatoes to thicken and stretch our curry.. but you see the bits... so very tasty because they soak up the flavours of the dish!

It turns out that foods that have high cholesterol are fine. The cholesterol scare is unfounded. Your triglycerides are what you should watch. Those are affected by sugars and refined carbs or starchy foods.

ME! said...

@chefandsteward Thanks a bunch for stopping by... Of course you can avoid the potatoes...Its is to thicken the curry! BTW,loved your website!

Anonymous said...

Dina Dina Dinaaaaaaaaaa

Kinda felt really liberated from my stress as a new mom after reading u...Nice...Fresh....This is truly u...n u get 2 learn arabic from Zaara too...!!!!

Abigail said...

We just bought prawns today! A new way to server it :)