Prawns Masala

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One of the biggest worries when cooking something as delicate as prawns is overcooking them. Either they are cooked too fast and don’t absorb any flavor or they are overcooked and you can use them as tennis balls.

This simple recipe will protect them while developing a brilliant flavor profile.

In a blender just puree together 2 (white )onions, 3 tomatoes, a teaspoon or turmeric, 2 teaspoons of red chilly powder, 3 teaspoons of coriander powder, a little coconut and salt.

Heat oil and cook the paste on low to medium heat. Stirring occasionally. Keep a watch to avoid burning it but let it cook till its develops a nice shine. Use prawns at room temperature. Then bury the prawns in this paste and cook covered on low heat for about 8 mins. Do NOT under any circumstance open the lid.

After the 8 mins have elapsed, add some chopped coriander leaves and mix it well. Slice a prawn to check if its cooked. There should be no pink inside it.

Serve hot with rotis or rice.

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