Dive into the vibrant flavors of the Konkan Coast with Shraddha Tai's authentic Malvani Prawn Masala recipe. This isn't just any prawn curry; it's a culinary journey bursting with the aromatic spices and unique tang characteristic of Malvani cuisine. Imagine succulent prawns simmered in a rich, fiery gravy, a symphony of coconut, chilies, and exotic spices dancing on your palate. The recipe expertly balances heat, acidity, and sweetness, creating a dish that’s both intensely flavorful and surprisingly nuanced. Forget bland seafood; this is a true explosion of taste.
Prepare to be amazed by the depth and complexity achieved with simple ingredients. Shraddha Tai’s expertise shines through in every step, guiding you toward a culinary masterpiece that will impress even the most discerning seafood lover. Ready to embark on this flavorful adventure? Let's dive into the detailed, step-by-step instructions below!
Tools Needed
- Pan
- Blender/Grinder
Ingredients
- Prawns
- Tomato: 1 large
- Red Onion: 1 large, finely chopped
- Coconut
- Coriander
- Malvani Masala: 4 spoons
- Salt: to taste
- Kokum/Kairi
- Oil
- Ginger
- Garlic
- Curry Leaves
Step-by-Step Instructions
Step 1. Prepare the Prawns and Masala Paste
- Clean the prawns thoroughly. Wash them three or four times.
- Blend together ginger, garlic, curry leaves, and coriander stalks. Roast and then grind this mixture.
Step 2. Sauté Vegetables and Add Masala
- Heat oil in a pan. Add the finely chopped onion and sauté until golden brown.
- Add the chopped tomatoes. Cover and steam for five minutes.
- Add the Malvani masala and the prepared prawn masala paste. Stir well. Keep the heat low to prevent burning.
Step 3. Cook the Prawns and Simmer the Sauce
- Add the cleaned prawns and salt to taste. Stir gently.
- Add kokum/kairi. Simmer until the sauce thickens. Stir occasionally to prevent sticking.
Step 4. Garnish and Serve
- Garnish with fresh coriander leaves.
- Serve hot with rice or chapati.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- For a thinner consistency, adjust the cooking time.
Nutrition
- Calories: approximately 400-500
- Fat: 20-30g
- Carbs: 20-30g
- Protein: 30-40g
FAQs
1. Can I use frozen prawns for this recipe?
Yes, absolutely! Just make sure to thaw them completely and pat them dry before cooking to prevent a watery curry.
2. What kind of chilies are best for this recipe?
Shraddha Tai's recipe often uses a blend of green chilies for heat and red chilies for color and a deeper flavor. Adjust the quantity based on your spice preference.
3. Can I adjust the spice level?
Yes! Reduce the number of green chilies or add less chili powder to make it milder. For extra heat, add more chilies or a pinch of cayenne pepper.
So there you have it – Shraddha Tai's incredibly flavorful Malvani Prawn Masala. This recipe is sure to become a staple in your kitchen, impressing family and friends with its authentic taste and aromatic spices. Enjoy the delicious rewards of your culinary journey!