Prawns Peppers Peas Masala Recipe – easy Indian-style Prawns stir fry with red bell peppers (you can easily replace with green capsicum) and fresh green peas. Tastes great with rotis (Indian flat-breads) or even as a accompaniment to a simple home-cooked rice-dal dinner.
And the prawns make an appearance in the kitchen, yet again (no surprises there)! Oh whats not to love about them – I’ve never made or eaten a prawn I haven’t loved! This time I tried a few things differently – Pan seared the marinated prawns separately, it gave them a plum pink colour and a much more intense flavour; also used some dried mint for garnish instead of the usual coriander – for a whiff of minty freshness. More importantly I tossed in contrast colours of red peppers and peas – so it would look pretty too. Who doesn’t love a splash of colour on their plate – I most certainly do!
This is a very easy recipe to make – simple fresh flavours. Works both as a main served with bread or Roti or even as a side dish with Rice, Daal or curry. It turned out so great, that I was swatting off M’s arm from poking his fork into this dish before dinner. I finally gave in, and we ate a ridiculously early dinner, watching telly and glancing over to watch the satisfied grin on M’s face – I swear, nothing makes the man happier than prawns!
I hope you’ll give this recipe a go and be met with as much excitement!
Prawns Peppers and Peas Masala
- 500 gms Prawns (cleaned and deveined)
- 1 red pepper (chopped)
- 200 gms Green peas Fresh
- 1 onion - large (finely sliced)
- 2 green chillies
- 1 tbsp tomato paste
- 1 tbsp water luke warm
- 1/2 tsp turmeric Powder
- 1/4 tsp chilli Powder
- 1/2 tsp pepper Powder
- 1/2 tsp ginger garlic paste
- 1/4 tsp mint Dried
- to taste salt
Marinate the cleaned prawns with salt, turmeric and chilli powder (use half the quantity recommended above) for about 15-20 mins.
In a pan, heat oil and sear the prawns on both sides until 90% done. Then take them off the heat and set aside.
In the same pan, add remaining oil. Fry onions along with ginger garlic paste and green chillies.
Once the onion starts to brown, add the tomato paste, chopped peppers and peas and mix well.
Add the remaining chilli, turmeric and pepper powders and let them cook. Adjust with the warm water to ensure it doesn't stick to the pan.
When the peppers are almost done, add the prawns and check for salt. Add the dried mint and turn off the heat.