Prawn masala | Chemmeen masala

Ingredients:

Fennel seeds - 1/4 tsp

Cloves - 3

Green cardamom - 4

Cinnamon - 1 inch piece

Chopped onion - 1 (large size)

Tomato chopped - 2 (medium size)

Green chili - 2

Ginger garlic paste - 1 tsp

Turmeric powder - 1/4tsp

Chili powder - 1 tsp

Coriander powder - 2 tsp

Garam masala - 1 tsp

Salt to taste

Coriander leaves/ curry leaves

Oil - 2 tbsp

To marinate:

Cleaned prawns - 300g ( used medium size here)

Kashmiri chili powder - 1 tsp

Turmeric powder - 1/4 tsp

Lime juice - 1/2 tsp

Salt to taste

Method:

1. In a mixing bowl , add all ingredients listed in to marinate . Mix well & keep it aside for 15 minutes.

2. Heat a Kadai/ Frying pan/earthen pot . Add oil . When oil heats up, add Fennel seeds, cardamom, cloves and cinnamon. And saute it for few seconds.

3. Add chopped onion and saute it until it turns to change color.

4. Add ginger garlic paste and green chilies. Saute it for a minute.

5. Add chopped tomatoes and saute it until the tomatoes become soft.

6. Keep the stove on low heat. Add coriander powder, turmeric powder, chili powder and garam masala. Saute it until the raw smell of spices gone.

7. Add marinated prawns and mix well. Cover and cook for 8 to 10 minutes.

8. Water will be released from prawns while cooking it. So no need to add extra water. Cook in low heat .

9. Open the lid and stir in between to ensure the proper cooking.

10. Finally add coriander leaves/ curry leaves. Serve hot with rice / chapati/ appam

Note:

1. The cooking time of prawns depend on it's size. You have to adjust the cooking time after adding the prawns. I had used medium size prawns . I had cooked it for 10 minutes.

2. You can make prawns rice by mixing up some cooked rice and prawns masala. I had tried it by adding 2 cups of cooked basmati rice with prawns masala . Added some mint leaves on top of the rice. It was yummy.

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