The base of this prawn masala is made by frying the onions, ginger garlic & tomatoes along with the spice powders until aromatic. This is what elevates the flavor of the gravy.
Roast these ingredients very well to get a unique flavor.
2. I have used tiger prawns. You can use any variety even the small ones. Just make sure you devein, clean & rinse them well before using in the recipe.
3. The prawn curry is made using a small amount of fresh coconut. If you do not have that replace it with cashew nuts.
4. For a creamy and rich taste, you can pour little coconut milk towards the end of making the curry. You can use either canned coconut milk or fresh homemade coconut milk. If you prefer to make your own their just blend a cup of fresh coconut with half cup of water. Filter it and use in the recipe.
5. The roasted onion tomato masala is blended to give a restaurant style taste & texture. However you can also make the prawn curry without blending the masala. You will just have a chunky prawn curry.
6. Garam masala is a common spice blend used in Indian cuisine. It is available in most Indian grocery stores. If you are not accessible to it, then just replace it with curry powder. But the taste of the curry will be different.
- Choose prawns that have the shell on as they are fresher.
- Avoid buying prawns that have a fishy smell. Fresh prawns do not have any odor or fishy smell.
- If buying from the fresh market, look out for prawns on the ice as they are well kept. Avoid prepacked ones unless they are frozen.
- When you touch the prawn with shell, it has to be firm. Avoid buying prawns that are slimy & limp as this indicates they are not fresh & are a sign of decay. They will not taste good too.
- Look out for the right color of prawn. Fresh prawns are white or grey in color. However brown prawns will be brown in color.
- The meat of the prawns should be white without any black spots on them. Black spots begin to appear first on the head and then on the body of the prawns which are an indication of losing the freshness.
- Discard any spoilt or discolored prawns.
- Shell them first by removing the head. legs & tail. Devein them.
- Then transfer them to a bowl and pour 2 to 3 cups of cold water. Drain and repeat rinsing them a few times. If using frozen prawns defrost them the same way and avoid thawing or defrosting in microwave or using hot water as the prawns lose their taste and texture.
- Rinse each prawn well, drain the water & place them in a bowl.
- Use them up immediately to make the prawn curry.