Indian prawn masala is one of the most enjoyed and sought-after recipe that does not take much time to prepare. Using easily available spices, it is a hot and tangy dish one can enjoy at family gatherings or parties with friends. Usually accompanied with rice, chapatti or naan, the dish is easy to make and can be churned out either as a gravy or even dry. The dish can also be eaten as a starter. Prawn masala does not need advance preparation can be done within 30 minutes.

This spicy prawn masala is a costal delicacy that requires fresh prawns and other fresh ingredients to make the palate-pleasing popular dish.

Ingredients:

• Half kilogram prawns
• 250 grams tomatoes
• 250 grams chopped onions
• Three to four tablespoon oil
• Five to six buds of cloves
• One teaspoon cumin seeds

For marinade

• Three to four green chilies, chopped
• One tablespoon red chili powder
• One teaspoon pepper powder
• Two tablespoons coriander powder
• One teaspoon turmeric powder
• One tablespoon salt
• One tablespoon Dabur Hommade Lemoneez
• Two tablespoons fresh Dabur Hommade Garlic Paste
• Two tablespoons fresh Dabur Hommade Ginger Paste

For garnish

• Few fresh coriander leaves
• One medium sized onion, cut into rings
• Lemon wedges

Method:

To make prawn masala, the first easy step would be to marinade the prawns in a simple mixture for at least an hour before starting to prepare the dish.

• Mix all the marinade ingredients – three to four chopped green chilies, one tablespoon red chili powder, one teaspoon pepper powder, two tablespoons coriander powder, one teaspoon turmeric powder, one tablespoon salt, one tablespoon Dabur Hommade Lemoneez , one tablespoon Dabur Hommade Garlic Paste and one tablespoon Dabur Hommade Ginger Paste properly.
• Take half kilogram fresh prawns and place them in a bowl.
• Mix the marinade with the prawns properly, and keep the bowl in the refrigerator for at least an hour.

Now while the prawns are marinating in the refrigerator, we will make the spicy masala gravy.

• Heat three to four tablespoons oil in a pan
• Add one teaspoon cumin seeds along with five to six buds of cloves, and once they start spluttering add one tablespoon Dabur Hommade Ginger Paste and one tablespoon Dabur Hommade Garlic Paste.
• Add three to four finely chopped onions and let them caramelize.
• When the onions turn brown, add 250 grams finely chopped tomatoes and keep stirring the masala occasionally to prevent from getting burnt.
• After cooking for at least 8-10 minutes, take the pan off heat and let it come to room temperature.
• Add the masala in a mixer and grind it to a paste.
• Now put the masala back to the pan and cook for another 2-3 minutes on medium heat.
• Now add the marinating prawns to the masala and cook for another 10 minutes, stirring continuously.
• Now if you want to make this dish dry, just turn off the flame serve it.
• For making into a masala gravy, make sure to add one cup boiling water and cook it for another 10-15 minutes on low flame, till the gravy comes to a boil,
• Turn off the flame
• To garnish, add chopped coriander leaves, onion in rings and lemon wedges.
• Serve the dish hot with chapattis, nan or plain boiled rice.

There is one quick tip while doing this recipe. Prawns should not be overcooked or else they become rubbery and chewy. Instead of using canned or frozen prawns, go for freshly sourced prawns. But just in case you are unable to find fresh prawns, you can opt for frozen ones. Also, if prawns are not available, this dish can also be made with boneless chicken.