Fiery hot prawns

Fiery hot prawns

This is my mum-in-law’s recipe and is a great accompaniment with basmati rice and daal with a few papads/papaddums on the side. Although Mama Kay is vegetarian, she has cooked the most delicious non-veg food for us. This recipe has some flavors from Tamil Nadu in South India – she attended college in Madras.

2 cups prawns, shelled & deveined
1 inch ginger
5 cloves garlic (plus 3)
10 red chillies
½ tsp. jeera/cumin seed
¼ tsp. rai/mustard seed
¼ tsp. methi/fenugreek seed
1 tbsp. vinegar
10 curry leaves
salt & sugar to taste
2 tbsp. oil
cilantro for garnish

  • Roast red chilies and three varieties of seeds in a pan. Be careful not to burn
  • Grind roasted items with ginger, garlic and vinegar. 
  • Heat oil, add 3 cloves of sliced garlic, curry leaves
  • When the curry leaves sputter add the ground masala and stir fry for another minute
  • Add tomato paste/puree and stir for a minute
  • Add prawns and coat with mixture. Simmer on low heat for 10-15 minutes
  • Add vinegar, salt, and sugar to taste
  • Cook on slow fire for another 5 minues. The sauce should be thick
  • Garnish with freshly chopped cilantro and serve hot
A simple Indian dinner

A simple Indian dinner plate with basmati rice, lentils, red masala prawns and accompaniments

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