Prawn masala fry is an easy recipe you can make in less than 30 minutes with basic ingredients. This recipe teaches you how to cook prawns the right way so they don't turn out tough and rubbery.
Mix ½ teaspoon each of chili powder and Kashmiri chili powder, 1 teaspoon coriander, ¼ teaspoon turmeric, ¼ teaspoon garam masala, and ½ teaspoon each of salt and pepper in a small bowl.
Add the spice mix to the prawns. Squeeze 1 tablespoon of lemon juice and mix well.
Let them marinate for about 10 minutes, while you prepare the rest of the ingredients.
Make prawn masala
Heat ½ tablespoon of olive oil in a saute pan. Add a finely chopped onion and saute until it turns translucent.
Add 1 teaspoon of ginger-garlic paste and saute until the raw smell disappears and you get a nice aroma.
Stir in a finely diced tomato and saute for about 5 to 10 minutes. Cook on medium flame until the tomato is cooked and gets to a mushy consistency.
Add the marinated prawns. Stir intermittently until they turn partially white.Close with a lid and cook for about 3 to 4 minutes. If you’re using smaller prawns, cook covered for 2 to 3 minutes.
Open the lid and check if the prawns are cooked. If not, cook for 1 or 2 minutes more.Stir in chopped coriander and curry leaves. Turn off the flame.
Notes
Prawns: I’ve used tiger prawns here. Smaller grey prawns can also be used. Reduce the cooking time accordingly.
Spices: I’ve used regular (spicy) chili powder for the heat and Kashmiri chili powder for the flavor and color. You can replace them with cayenne pepper and paprika respectively.
Oil: You can use olive oil, peanut oil, or any other oil of your preference.
Ginger-garlic paste: If you’re not used to making the paste, grate 3 cloves of garlic and a 1-inch piece of ginger.
Herbs: You can use either coriander leaves or curry leaves, or both.
How to check if prawns are cooked: Shape: Perfectly cooked prawns will be C-shaped while overcooked prawns will be fully curled up as an "O".Color: Undercooked prawns will be translucent while perfectly cooked prawns would be opaque with a tinge of pink.
How to control the consistency of the masala: If you open the lid and find the masala watery, increase the flame to the maximum and stir continuously until you get the desired consistency. You can stop at curry consistency or make the prawn masala dry.
After turning off the heat: Once you garnish masala prawns with herbs, transfer them to a serving bowl immediately. Or else, the prawns may continue to cook in the residual heat of the pan.