Coconut Prawn Masala is a popular dish in South India and is known for its unique blend of spices and flavours. This dish is a perfect combination of heat and tanginess, which makes it a favourite among seafood lovers.
The dish is usually served as a side dish with boiled rice, appams, and roti. The soft and juicy prawns are cooked to perfection and are coated with a flavorful gravy that is sure to leave you...
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Rinse the prawns and allow them to drain in a strainer.
Marinate the prawns with oil, salt, red chilli powder, turmeric and lemon juice. Let it rest for 20-30 minutes.
Heat a tbsp of oil in a skillet over medium-high heat.
Cook the marinated prawns in the skillet until slightly golden. Set aside.
In the same skillet, heat oil over medium-high heat. Add dry red chillies and black mustard seeds. Allow them to splutter.
Add garlic, saute until fragrant, then add onions. Cook until translucent. Add curry leaves.
Mix in kashmiri red chilli powder, tomato, salt, turmeric, coriander powder, cumin powder, and grated coconut.
Add water, bring it to a boil, cover, and simmer for 4-5 minutes on medium heat until oil starts to ooze to the sides.
Add fried pawns, black pepper powder, garam masala and lemon juice. Stir well, cover and let it simmer for 4-5 minutes.
Taste and adjust the seasoning, then turn off the heat. Allow the dish to rest for a few minutes before serving.
Garnish with fresh coriander leaves. Serve hot with rice or roti.
Use fresh prawns for the best flavours and texture. Frozen prawns can be used, make sure to thaw them properly.
Prawns cook quickly, be careful not to overcook.
Adjust the spice level according to taste.
Desiccated coconut can be substituted for fresh coconut.
This recipe yields 4-5 servings, depending on the number of prawns and portion sizes you prefer to serve.
How do I cook Coconut Prawn Masala to achieve the perfect balance of flavors?
To achieve the perfect balance of flavors in Coconut Prawn Masala, marinate the prawns with spices and lemon juice for at least 20-30 minutes before cooking. This allows the prawns to absorb the spices. When cooking, ensure to sauté the garlic and onions until they are translucent before adding the spices and coconut. Simmering the dish for a few minutes after adding the prawns helps meld the flavors together beautifully.
Is Coconut Prawn Masala suitable for gluten-free diets?
Yes, Coconut Prawn Masala is naturally gluten-free as it primarily consists of prawns, spices, and coconut. However, always check the labels of any packaged ingredients you use, such as spices or sauces, to ensure they are gluten-free. This dish can be enjoyed by those following a gluten-free diet when served with rice or gluten-free flatbreads.
What can I substitute for prawns in Coconut Prawn Masala for a vegetarian option?
If you're looking for a vegetarian substitute for prawns in Coconut Prawn Masala, consider using firm tofu or paneer. Both options will absorb the flavors of the spices well. You can also use vegetables like bell peppers, zucchini, or mushrooms for a hearty vegetarian version. Adjust the cooking time accordingly to ensure the vegetables are cooked through.
How should I store leftover Coconut Prawn Masala?
To store leftover Coconut Prawn Masala, allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it in a freezer-safe container for up to 2 months. When reheating, ensure it is heated thoroughly to an internal temperature of 165°F (74°C).
What dishes pair well with Coconut Prawn Masala?
Coconut Prawn Masala pairs wonderfully with boiled rice, appams, or roti. You can also serve it alongside a fresh salad or raita to balance the spiciness of the dish. For a complete meal, consider adding a side of steamed vegetables or a light lentil dish to complement the flavors.
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