Prawn Mughlai Masala

Prawn is a very versatile ingredient used in many recipes all over the world. You can enjoy it in gravy, rice, pasta and even in wraps and takes the least time to cook. I have always liked chicken dishes and the thick masala you get in restaurants and I also love the flavor of seafoods and all the nutrients that you get from them. Hence I made this amazing Prawn Mughlai Masala which has the taste of the prawn and the flavor of any Mughlai masala and the two taste really great.

The Prawns used in this recipe are Tiger Prawns which grown really big and taste amazing. The base gravy is made with the basic spices found in your kitchen, but the added flavor that gives this dish the chicken taste is the basic chicken masala. I love eating this with a naan, preferably garlic naan or tandoori roti. It also taste really amazing with jeera rice/ cumin rice.

Serve: 4 Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins

Ingredients:

200 grams Tiger Prawns

3 large Onion

1 lar Tomato

5 clove Garlic

1 piece Ginger

2 large Green Chili

1/2 cup Coriander Leaves

3 tsp Lemon Juice

2 tbsp Coriander and cumin powder

2 tbsp Chicken Masala

2 tsp Haldi/ Turmeric

1/2 tsp Garam Masala

3 tsp Kashmiri Chili Powder

1 tsp Kasturi Methi

1/2 cup Dahi/ Curd

4 tbsp Oil

Salt to taste

Garnish:

Lemon

Pickled Onion

Coriander

Let's get cooking

1. In a blender, add in the chili, coriander and garlic. Once you have the rough paste, pour it in a bowl and mix it with the the prawns along with the lemon juice, salt and pepper. Marinade it and leave it in the refrigerator for 15 mins or until you get the masala ready.

2. In a sauce pan, heat the oil and caramelize the finely chopped onion. To the onion add in the dry spices, i.e. haldi, Kashmiri chili powder, garam masala, coriander and cumin powder, kasturi methi.

3. Let the dry spices cook well until the masala starts leaving oil. Now add the dahi/ curd to give a thick consistency. Once the dahi/ curd starts leaving oil add in the chicken masala.

4. Let the masala cook well, add in the diced tomatoes and the marinated prawns and let the prawns cook well.

Serve hot with naan, roti or even jeera rice/ cumin rice along with lemon and coriander as garnish.

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