Kerala Prawns Masala

Prawns, deveined and cleaned – 1/2 kg

To grind and marinate

2) Ginger – 1 inch piece
     Garlic   – 10 pods
     Shallots  – 10 nos
     Chilli powder – 2-3 tsp
     Lime juice – 1/2 of a lime
     Salt as needed

Coconut oil  – 3 tbsp
Onion chopped – 1 no
Shallots chopped  – 1/2 cup
Garlic crushed – 2 tbsp
Tomatoes  -2 nos chopped

Method


In a blender, grind ginger, garlic, shallots, chilli powder, lime juice and salt to make a paste. Marinate the prawns with the paste for 1/2 hour.

In a pan, cook prawns in low flame till the water is all dried out. Set aside the cooked prawns.

Heat oil in a kadai. Saute onions, shallots and garlic, When the onion turns brown in colour, add tomatoes, curry leaves and saute well. When tomatoes are all mashed up and oil starts to float on the surface, add cooked prawns. Close the lid and cook for 2 minutes. Open the lid and stir well. When the masala is well coated on the prawns, switch off the stove. Transfer it to a plate and serve.