Prawn Masala

Written by Zeba Tauqeer

Seafood. The invisible line that divides non – vegetarians into those who love it and those who hate it and then there are those who make exclusions/allowances for a particular sea creature like me. Fond of most seafood except for fish the reverse is true for other members of my family who like fish but usually avoid its other deep sea companions. If your family is like mine then maybe this particular preparation of prawns may help turn them around. My recipe for Prawn Masala is pretty simple and requires few ingredients so as not to complicate the flavours and allow the prawns to stand out.

First de-vein the prawns (250 gms) and wash them thoroughly with salt and turmeric powder. Then marinade the prawns for at least 15 minutes with salt, turmeric powder and chilli powder. While the prawns are resting roughly chop a couple of onions and a tomato. Fry the onions and then the tomato along with a little coriander in a kadai until soft. Then add the prawns and cook for a few minutes. You can add some black pepper powder at this point. Once the prawns turn white and curl they are usually done but since cooking time will vary based on the size of the prawns it is best to keep checking since prawns turn rubbery when overcooked. Add a teaspoon of ginger garlic paste, stir for around 30 seconds and turn the flame off and your simple Prawn Masala is ready.

Nutritional Values:

Serving Size : 1/2 cup

Calorie Count : 105 calories

Carbs : 8%

Proteins : 59%

Fats : 36%

You can also try the Prawn Masala Recipe by Sanjeev Kapoor from the link provided below:

https://www.sanjeevkapoor.com/Recipe/Prawn-Masala-Sanjeev-Kapoor-Kitchen-FoodFood.html

Happy FoodGymming!!