Prawn/Shrimp – 1 kg
Small onion – 1/2 kg or Big onion – 3 big
Tomato – 1 medium
Garlic – 3 to 4 cloves crushed
Curry leaves – as required
Kuzhambu milagai thool – 1.5 tbsp
Turmeric powder- 1/4 tsp
Salt – as per taste
Oil – 3 tbsp
Lemon juice – 1 tsp
Clean and devine the prawns. Add some turmeric powder and little lemon juice during the last rinse, this will remove the smell of the prawns.
Wash peel and cut the small onions, if using big onion chop them finely.
In a kadai add the oil and season with curry leaves. Then add the crushed garlic and then the onions. Saute them till the onions turns translucent. Then add the chopped tomato.
Mix well for a minute. Then add the prawns, mix well and cook in medium heat with the kadai closed. Do not add any water as the prawns will leave enough water.
Cook for about 10 min in medium heat. You will see lot of water getting released. Then add the kuzhambu milagai thool. You can also replace it with 1 tsp of red chilli powder and 1 tbsp of coriander powder. You can adjust this amount according to your required spicy level. Mix well and cook till the prawns change colour.
Cook till the masala leaves oil and becomes thick. This would take 10 to 15 min. Don’t cook for long or the prawns will become rubbery. Switch off and add a tsp of lemon juice and coriander leaves. Yummy prawn masala is ready. You can mix it with plain rice or serve as a side dish.