The Red Masala Prawns by Sohini Banerjee | Mealz

The Red Masala Prawns



The Red Masala is a blend of spices that I will definitely be keeping in my cupboard from now on. It can be easily put together and stored up to 2 months. Perfect for fish or sea food dishes and can be used a marinade.



Ingredients for Red Masala
  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp nutmeg powder
  • 1 tsp fenugreek seeds
  • 4 cardamom pods 1
  • /2 tsp cinnamon powder
  • 2 tsp garlic powder
  • 2 tsp sugar
  • 2 tsp paprika
  • 1 tsp black pepper
  • 2 tsp cayenne pepper
  • 3 tsp sumac
  • 1 tsp salt
  • 1 dry red chilli


Method Dry

  1. Roast the cumin seeds, red chilli, cardamom pods and coriander seeds. This should take 2-3 minutes on low heat, make sure the spices smell fragrant but do not burn.
  2. Add the whole spices and all the other spices into a spice grinder and grind to a fine powder. It should have a predominantly red colour and no turmeric is required.
  3. Store away in an airtight jar.

Method for the Red Masala Prawn

  1. Marinate prawns with the juice of 2 tsp lime and a pinch of salt.
  2. Finely chop 1 red onion and 2 garlic cloves.
  3. Fry the onion and garlic in 1 tsp butter. Add 1 heaped tsp of ginger garlic to the pan along with this and fry for about 10 minutes on medium heat.
  4. Cut a fresh green chilli in half and add to the pan.
  5. Add 2 heaped tsp of the Red Masala mix to the onions and saute for a few minutes.
  6. Add 2 tbsp of tomato concentrate and cook further on low heat for 5 minutes.
  7. Finally add 4 tbsp of double cream and stir thoroughly.
  8. Sit the prawns on top of this sauce and add the lime juice from the marinade.
  9. Put the lid on and let the prawns cook through on low heat till pink. Sprinkle some coriander and add extra salt if required.



FINISH OF A LIME WEDGE AND I PROMISE THIS WILL BE WORTH IT!




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