Prawn Masala - The MUST HAVE Dish for Every Sea Food Connoisseur

Whether or not you are foodie, or in particular, a seafood connoisseur, dishes like prawn masala will leave you smacking your lips..for sure!! Indeed, it is one of those delicious seafood dishes that will leave everyone practically drooling by its rich and exotic aroma and that tingling look and feel, which will ‘seduce’ your taste buds like nothing else.

So what makes Prawn Masala such exceptionally popular seafood at restaurants in Tanglin?  Well, there is no single reason, but a collection of reasons, which this popularity can be attributed to.

The first reason is the richness of the aroma that the dish comes with. simple it is.

The Aroma… What Makes It So Enticing and Invigorating?

• The base of this extraordinary recipe is prepared by frying onions, garlic, ginger and tomatoes along with the general spice powders till they turn aromatic. This is what creates that alluring flavour of the gravy, which is the principle USP of the dish if you keep the taster-factor out of the proportion momentarily.
• Another reason behind that tormenting, heavenly flavour is that all the ingredients are well roasted. It is this that contributes to that unique aroma to a great extent.
• Though at times tiger prawns are used to prepare this dish, at times the smaller varieties are also used.
• The gravy is prepared using a small quantity of fresh coconut and at times cashew nuts in lieu of coconut.
• A considerable amount of coconut milk is also poured in the gravy once the preparation is almost done. This goes a long way to add that rich aroma and that enticing taste, which will leave everyone drooling, at the very sight of the dish.
• Also, the roasted tomato and onion masala are blended to give the dish a unique texture and taste that is unique to the restaurant the dish is being served at.
• Another factor that contributes to the taste is the very much Indian Garam Masala, a unique blend of Indian ground spices.

The Preparation… What Makes That Lip-smacking Look & Feel? 

• At first, the prawns are de-veined and washed thoroughly in cold water multiple times. Once done the water is drained out and the prawns, now clean, are kept aside.
• 3/4^th tablespoon of oil is poured to a pan, and the onions are fried till they turn transparent. Ginger is added and so is the garlic paste, and then the entire combination is fried till the raw smell is gone.
• Salt, turmeric, and tomatoes are added and the combination is fried till it turns mushy.
• Red Chili powder, garam masala, coconut and coriander powder are also added one by one and the entire solution is fried well for 5 to 7 minutes.
• The combo is then cooled and then some water is added to create a seamless puree out of the combination.
• Another 3/4^th tablespoon of oil is added to the pan and heated up. green chili, garlic, and cumin are added and then the combination is roasted till the garlic turns brownish. Now curry leaves and sauté are added and again fried till they turn crisp.
• Now the ground mixture is added along with water and the coconut milk and the gravy is boiled till it thickens and traces of oil accumulates on the top.
• Now the prawns are added to the gravy and cooked till the prawns take the shape of the letter 'C'. Salt is added to taste, and it is garnished with coriander leaves, and then it is taken off the flames after a minute or two.

So you see, all these, including the ingredients used and the method of preparation make this dish such an exotic and delicious seafood in Tanglin that everyone would long to enjoy at restaurants.

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Created on Apr 9th 2020 02:22. Viewed 230 times.

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