Dry Prawns with Tomato Masala - By Vahchef @ vahrehvah.com
Recipe Information
Dry Prawns with Tomato Masala
Cultural Context
Originating from coastal regions of India, Dry Prawns with Tomato Masala is a beloved dish that showcases the rich flavors of seafood and spices. Traditionally prepared by fishermen's families, it reflects the use of preserved seafood in everyday cooking. Today, this dish is enjoyed across India, often served with rice or chapati, and has found its way into various global kitchens, celebrating the versatility of Indian cuisine.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Add oil to a pan.
Soak small dried prawns in water, then remove the water.
Fry the soaked dried prawns in the oil until crispy, then transfer to a plate.
In the same oil, add whole garam masala and chopped onion, cooking until the onion is slightly golden.
Add ginger garlic paste and turmeric, then add a little more oil.
Once the ginger garlic paste is cooked, add chopped tomatoes and salt.
Add coriander powder and red chili powder, cooking on a slow flame until the tomatoes are nicely mashed.
Cover with a lid to help the tomatoes cook down.
Add a little water and the r g, then add tamarind juice for sourness.
Add more water as needed, then cover and cook for another 3-4 minutes.
After 3-4 minutes, check if the r g is cooked, adding more water if necessary.
Add the fried dried prawns to the mixture, cover, and let simmer for 1 minute.
After 1 minute, add a pinch of garam masala powder and chopped coriander, then switch off the flame.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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