Indulge your senses with the rich, creamy decadence of restaurant-style Prawn Butter Masala. This classic Indian dish boasts a vibrant, flavorful sauce that perfectly complements the succulent sweetness of prawns. The fragrant blend of spices, including ginger, garlic, and chilies, creates a symphony of taste that's both comforting and sophisticated. Imagine tender prawns swimming in a luxurious butter-based sauce, punctuated by the subtle heat of chilies and the aromatic depth of warming spices. This recipe elevates the humble prawn to a culinary masterpiece, easily achievable in your own kitchen.
Forget complicated techniques and lengthy prep times. Our recipe simplifies the process, guiding you step-by-step through creating an authentic and delicious Prawn Butter Masala. From preparing the aromatic base to perfectly cooking the prawns and achieving that signature creamy texture, we’ll ensure you achieve restaurant-quality results every time. Ready to embark on this culinary journey? Let's dive into the detailed recipe.
Tools Needed
- Pan
- Plate
Ingredients
- Onions: 3
- Tomatoes: 4
- Ginger-garlic paste
- Bay leaves
- Cinnamon
- Cumin seeds
- Coriander leaves
- Oil
- Butter
- Salt
- Prawns
Step-by-Step Instructions
Step 1. Prepare and Marinate
- Chop onions, tomatoes, and coriander leaves. Make ginger-garlic paste. Note down all ingredients and their quantities (available in description box and on screen).
- Marinate the prawns with a bit of salt and set aside for about half an hour. Fry the prawns until the color changes slightly.
Step 2. Build the Masala Base
- Add oil to a pan, then add onions and cumin seeds. Fry until onions turn light brown.
- Add ginger-garlic paste, mix well and fry for 30 seconds.
- Add tomatoes and salt, fry until tomatoes become smooth.
- Add bay leaves, cinnamon, and coriander powder. Fry until the masala is fragrant and slightly browned, maintaining medium flame to prevent burning.
- Add coriander leaves to the fried masala. Let it cool, then grind it to a smooth paste.
Step 3. Cook the Prawns in Masala
- Heat oil in a pan. Add the ground masala and simmer until it boils and oil separates.
- Add the fried prawns, and fry for about five minutes until the color changes.
- Add some water, simmer for 2-3 minutes until the prawns are cooked through.
Step 4. Finish and Serve
- Add butter and let it melt slightly.
- Cover and simmer for 2-3 minutes until oil separates. Garnish with chopped coriander leaves.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Don't over fry the ginger-garlic paste.
- Adding salt to tomatoes helps them become smooth quickly.
- Maintain medium flame while frying the masala to prevent burning.
- Bran is good for heart health and cancer prevention; it's also low calorie.
Nutrition
- Calories: approximately 450-550
- Fat: 30-40g
- Carbs: 20-30g
- Protein: 25-35g
FAQs
1. Can I use frozen prawns?
Yes, absolutely! Just ensure they are fully thawed and patted dry before cooking to prevent a watery sauce.
2. What if I don't have all the spices listed?
Don't worry! You can substitute similar spices. For example, garam masala can be replaced with a mix of ground cumin, coriander, and turmeric.
3. How can I make the sauce thicker?
If your sauce is too thin, simmer it uncovered for a few more minutes to reduce the liquid. You can also add a teaspoon of cornstarch mixed with a little water to thicken it.
There you have it – your very own restaurant-quality Prawn Butter Masala! This recipe is perfect for impressing guests or simply treating yourself to a delicious and comforting meal. Now go ahead and enjoy the fruits of your culinary labor!