A spicy, coastal Indian dish that brings collectively succulent prawns with freshly floor masala. This recipe combines coconut, fragrant spices, and tangy kokum to create a wealthy, flavorful curry that is prepared in below half-hour. Good for seafood lovers who take pleasure in genuine Indian flavors.
Konkani Masala Prawns is a beloved dish from India’s western coast. I first tried this recipe at my buddy’s house in Mangalore, and I used to be blown away by how the recent coconut and spices created such deep flavors. It’s the type of dish that makes you need to seize some naan and wipe your plate clear. The very best half? You don’t want any fancy tools or hard-to-find components.
Why You’ll Love This Recipe
You’ll love how shortly this dish comes collectively – it’s excellent for busy days if you need one thing tasty however don’t have hours to spend within the kitchen. The prawns keep juicy and tender, whereas the masala creates a thick, flavorful coating. It’s additionally very versatile – you possibly can modify the spice ranges to your style, and the recipe works nice with frozen prawns too.
Konkani Masala Prawns
Cooking Suggestions
– Don’t overcook the prawns – they’re achieved once they flip pink and curl right into a free ‘C’ form
– Pat the prawns dry earlier than cooking for higher masala coating
– Toast the spices calmly earlier than grinding for extra taste
– If kokum isn’t obtainable, use tamarind as an alternative
Nutrient Advantages
Prawns are filled with protein and omega-3 fatty acids. The spices like turmeric and ginger supply anti-inflammatory advantages. Coconut gives wholesome fat, whereas recent coriander provides vitamin C and antioxidants. This dish is of course gluten-free and low in carbohydrates.
Konkani Masala Prawns
A spicy, coastal Indian dish that brings collectively succulent prawns with freshly floor masala. This recipe combines coconut, fragrant spices, and tangy kokum to create a wealthy, flavorful curry that is prepared in below half-hour. Good for seafood lovers who take pleasure in genuine Indian flavors.
Elements
- 500 gms Prawns (shelled, tails intact, deveined, washed, drained)
- 1 tsp Oil
- 2 tbsp Onions (chopped or julienned)
- 1 to 2 tsp Kokum Extract
- Jaggery (little, grated)
- 1/4 tsp Salt – 1/4 tsp
- 2 tsp Lime Juice – 2 tsp
- 2 tsp Coriander Leaves – 2 tsp
For the masala:
- 1/2 cup Coconut (grated)
- 2 Inexperienced Chillies
- 1 tsp Oil
- 1/2 inch Ginger
- 1/4 inch Cinnamon (stick)
- 1/2 tsp Coriander Seeds
- 1/4 tsp Peppercorns
- 1/4 tsp Turmeric Powder
- 1/3 tsp Crimson Chilli Powder
- 2 to three tsp Coriander Leaves
- 1/4 tsp Salt
Directions
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Warmth oil for the masala in a pan.
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Add all of the masala components and fry for two minutes.
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Take away and grind to a rough paste. Preserve apart.
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Warmth 1 tsp oil in the identical pan.
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Saute the onions for a minute.
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Add the bottom masala, kokum extract and jaggery.
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Combine effectively and add somewhat water.
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Now add the prawns.
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Add salt and blend effectively till the prawns are evenly coated with the masala.
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Cowl and cook dinner for 3 to 4 minutes or till the prawns are opaque and agency.
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Add the lime juice and garnish with coriander leaves.
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Serve scorching with roti, naan or rice.
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Ceaselessly Requested Questions
Can I exploit frozen prawns for this recipe?
Sure. Simply thaw them fully and pat dry earlier than cooking. Make certain they’re deveined and cleaned correctly.
How spicy is that this dish?
The warmth degree is reasonable however simply adjustable. Cut back or enhance the variety of inexperienced chilies and pink chili powder to fit your style.
Can I make the masala paste forward of time?
The freshly floor masala paste may be saved in an hermetic container within the fridge for as much as 3 days. Simply deliver it to room temperature earlier than utilizing.
