This is one of my most favorite recipes. It’s my mom’s recipe. It is a very easy recipe and tastes sooooo good with rice, sambar or rasam.

Ingredients

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

Method

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.

 

Saute till the tomatoes are well cooked. Then add the turmeric powder and salt.

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.