Saturday, February 04, 2012
Recipe: Manglorean Prawn Masala
I'd defrosted some prawns today, and wanted to make something quick, dryish (not a curry, but with a bit of masala clinging to it) and spicy. I didn't want to fry them as I normally do as I wnated them to be an accompaniment to the rice and rotis and not an appetiser. So I revisited an old favourite. If you have cleaned prawns and meetmirsang on hand, it literally can be ready in 5-10 minutes.
200gms cleaned prawns (weight after cleaning should be 200gms)
1 tsp vinegar
pinch of salt
2 pinches of turmeric powder
1 tsp coconut oil (you can use regular oil, if coconut isn't available)
1 sprig curry leaves
1 medium sized tomato
1-2 green chillis - optional (add only if you like your food spicy)
1 tbsp meetmirsang masala
Clean the prawns and lightly toss in a mixture of vinegar, salt and turmeric powder (to get rid of the fishy smell)
Chop the tomatoes and green chillies if using.
Heat the oil in a pan and temper with the curry leaves.
Add chopped tomatoes and green chillies.
When tomatoes are semi cooked, add the meetmirsang and fry until tomatoes are fully cooked.
Now add the prawns.
Stir fry on high heat for 2-5 minutes, depending on size of prawns.
When done, take it off the fire and serve hot with steaming hot rice and saar.
This dish can also be served as an appetiser, but you may want to decrease the spice by omitting the green chillies.