Tangy Tomato Prawn Masala Recipe – a tomato based prawn curry with potent flavors from a generous use of spices and chilli kick. Mop up all the curry with some crusty bread.
Not even a single week goes by without buying prawns as a part of my grocery list. They are so quick and easy to cook and practically go with anything that might pop up in my head to make – whether its making a pasta, or a curry or even just fried the Goan way served as a side to our staple fish curry.
Tangy Tomato Prawn Masala
- 400 gms Prawns
- 2 Tomatoes small
- 1 onion large
- 1 tsp cumin seeds
- 5 - 6 Cloves
- 3 Chilies Long Red (Kashmiri)
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tbsp vinegar
- 1/4 tsp cinnamon Powder
- 8 - 10 curry leaves
- 1 tbsp coriander leaves (finely chopped)
- 1 tsp sugar
- to taste salt
Marinate prawns with salt, turmeric and chilli powder.
Grind together the tomato, cinnamon, cloves, jeera, long red chilies, ginger, garlic and vinegar.
Fry the marinated prawns in a pan until 3/4th done and set aside.
In the same oil, add curry leaves and finely chopped onion.
Once slightly brown, add the ground tomato paste. When it cooks a little, add the prawns, salt and sugar to taste.
Garnish with fresh coriander.