Prawn Masala

The main course of last Sunday's Lunch....

Ingredients :

Large prawns – 1.5 kgs

Onions – 1 large

Tomato – 1

Tomato sauce – 2 tbsp

Garlic cloves 3-4 chopped

Garam Masala whole – 2-3 green elaichis; 1 no. 1” cinnamon stick, 3-4 cloves

Bay leaf/Tej pata – 1

Ginger-garlic paste – 1 tbsp

Turmeric / Haldi – 1 tsp

Kashmiri chili – 1 tspn

Jeera powder  - 1.5 tsp

Amchoor powder / Chaat Masala – 1.5 tsp

Red Chili powder – 1 tsp (optional)

Salt to taste

Sugar- a pinch

Green chilies – finely chopped

Coriander leaves – a handful ..finely chopped

Potatoes – 2 large cut into small cubes

Oil – white oil for sautéing prawns & potato; mustard oil for the cooking

Procedure :

1.       Wash, clean, de-vein prawns and marinate in a pinch of haldi & salt for 15-20 minutes followed by light sautéing.  Keep aside

2.       Cube the potatoes and after smearing with a pinch of haldi, salt & chili powder, fry them . Keep aside.

3.       In the kadai / wok, heat 3-4 tbsp of mustard oil and add the bay leaf 7 whole garam masala; followed by chopped garlic and chopped onions. For caramelisation, add a pinch of sugar and fry on medium-high flame.

4.       When the onions are golden brown, add the ginger-garlic paste, followed by chopped tomato. Cook till the tomatoes are reduced to a pulp and then add the tomato sauce.

5.       Mix the dry powdered masala with drops of water and add the paste to the wok. Cook on high heat with sprinkles of water if required. Continue till the oil separates. Check  for salt and tanginess. This dish is meant to be tangy in taste.

6.       Now add the potatoes followed by the sauted prawns. Sprinkle some water , if too dry.

7.       Cover and cook for 2-3 minutes.

8.       Check for the spiciness …if you want it hotter and spicier , add chopped green chilies.

9.       Garnish with freshly chopped coriander leaves.

We had it with steamed white rice!