Spicy Prawns Tomato Masala


  1. Prawns – 400 grams; shelled, deveined and cut into smaller pieces
  2. Water – 1 cup
  3. Kashmiri chilly powder – 3/4 heaping tsp.
  4. Pepper powder – 1 heaping tsp.
  5. Garlic – 4 big cloves; pounded
  6. Ginger – 1/4″ piece; pounded
  7. Salt – to taste
  8. Tomato – 1 big; finely chopped
  9. Oil– 4 tbsps.
  10. Dry red chilly – 1/4 cup; dessed and cut into small pieces
  11. Mustard seeds – 1/2 tsp.
  12. Onion – 2 numbers; medium, finely chopped
  13. White vinegar – 3 tbsps.


  1. Cook the prawns in 1 cup of water adding kashmiri chilly powder, pepper powder, garlic, ginger, 1.5 tsps. of salt and tomato. Bring the mixture to a boil and cover cook on low heat for 30 minutes or till the prawns are well coated with the masala and all the water has evaporated.
  2. Heat 4 tbsps. of  oil in a broad non-stick pan and add the dry red chilly pieces. Fry and remove them from the oil.
  3. To the same oil, add the mustard seeds and allow them to pop. Stir in the chopped onions & cook till they turn golden brown in colour. Stir in the prawns that are well coated with the tomato masala & fry for 7-10 minutes. Add the white vinegar and mix.
  4. Finally add the fried dry red chillies and mix.
  5. Serve hot with rice.
This entry was posted in Lakshmi Nair recipes, Seafood, Traditional Kerala dishes. Bookmark the permalink.

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