Spicy Prawns Masala

There were many different ways that my mom used to prepare prawns. Every time she prepared prawn differently, it made me fall in love with every variation of it. In my earlier blogs too, I have mentioned a mixture (Vaatan) that is famously prepared in every Maharashtrian household. The main ingredient of this dish is that mixture. I will once again mention the recipe and ingredients for that mixture just for my followers. This particular mixture can be prepared in more quantity and can be stored in freezer so that it does not go bad. You can remove it few hours before cooking to defrost it and use it in your cooking. My mom uses this mixture when cooking chicken, mutton or fish. It helps thicken the gravy and makes every dish tastier by raising it up a notch. 

                                  

Lets have a look at the recipe:

Ingredients for Mixture (Vaatan):

1 cup Shredded Coconut

1 cup sliced Onion

1 Green Chili

3-4 Garlic

1 inch Ginger

Handful of Coriander with Stems (1/2 cup approx should be good)

Method for Mixture (Vaatan):

In a Pan add 2 tbsp oil and to it add onion and cook it until golden brown. Once they are golden brown in color, remove them in a plate.

In the same pan add 1 tbsp oil and add shredded coconut, garlic to it and cook it on medium to slow flame until it turns golden. Make sure you do not burn the coconut orelse the gravy will have a burnt flavor.

In a mixer grinder add cooked coconut, onion, garlic and to it add chili, coriander and ginger.

Grind it to a fie paste. Make sure the paste is not grainy. 

Keep it aside.

Ingredients for Gravy:

1 lb Prawns Cleaned and Deveined

1 diced Tomato

1 tsp Turmeric Powder

2 tbsp Kashmiri Red Chili Powder

3 tbsp Fish Masala (If you do not like spicy make it 2 tbsp)

1 tbsp Coriander Powder

1 tsp Garam Masala

1/2 cup Coconut milk

1 cup water

3-4 Kokum

Salt to taste

Coriander for Garnish

Ingredients for Marination:

5-6 Kokum soaked in 1/4 cup of warm water (If not available then substitute with 1 tbsp tamarind water or lemon juice)

2 tbsp Kashmiri Red Chili powder

1 tsp Turmeric powder

Salt to taste

Method for Marination:

Clean and devein the prawns and to it add kokum water and other mentioned ingredients and mix well. Keep it aside for an hour atleast.

DO NOT throw away the kokum, we will need it for later use.

                            

                            

Method for Curry:

In a pot add 3 tbsp oil and let it heat on medium flame.

Once the oil is hot enough add the grinded coconut and onion mixture to the pot and let it cook for 7-10 mins.

While it is cooking make sure you stir the mixture, so that it does not stick to the bottom of the pan and burn.

Later on add diced tomatoes to the pot and give it a good mix. Let it cook until the tomatoes soften.

Once the tomatoes are soft enough add Red Chili powder, fish masala, coriander powder, turmeric powder, garam masala in mentioned quantity. 

Add Salt too at this point and be careful as we have added salt while marinating the prawns too.

Give all ingredients a good mix. add 1/2 cup of water to the mixture and mix it well. I used the same water in which I grinded the mixture. You could also do the same.

You can use the Kokum that we kept aside while marinating and add it to the pot.

Add coconut milk to the mixture and give all ingredients a good mix. 

Cover the pot and let it cook for 10 more mins on low flame.

Uncover the pot and now start adding prawns to the mixture.

Once you are done adding prawns to the mixture mix it well.

Let the prawns cook with the pot covered for 10 mins. Once you see the prawns curled up, it indicates that they have been cooked.

At this point check seasoning and adjust accordingly.

Let the curry simmer for 5 more mins on low flame.

Add chopped coriander and serve hot with white rice, aamboli (puffy uttapams), bhakri or chapati.