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Recipes for the regular homecook
Slow Cooked Prawn Masala
This slow-cooked prawn masala is magical. The onions are cooked till they caramelize and melt with the rest of the spices, emanating flavors and aromas that are beautiful! The way every ingredient comes together in harmony in the low heat and exposes the complexity of flavors with time is fascinating.
Servings Prep Time
4-5people 20minutes
Cook Time
60minutes
Servings Prep Time
4-5people 20minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Clean the prawns thoroughly. Pat them dry with a kitchen towel and set them aside.
  2. Clean the prawns thoroughly. Pat them dry with a kitchen towel. Set them aside.
  3. Heat mustard oil in a pan. Once it is hot, it will start to smoke and acquire a pale colour. Add the onions to it.
  4. Fry the onions in medium heat for ten minutes. Keep stirring regularly to prevent it from burning or sticking to the pan.
  5. Once the onions start to caramelize and become translucent, add the sugar. The sugar will help the onions caramelize faster and also add a beautiful brown colour to the curry, along with a hint of sweetness.
  6. Add ginger and garlic paste and stir till the raw aroma of it disappears.
  7. Season with salt, cumin powder, black pepper powder and turmeric powder. Stir for two minutes in low medium heat.
  8. Turn the gas to lowest flame. Add two cups of hot water to gravy and cover and slow cook for 45 minutes to an hour. Keep checking in between to make sure it doesn’t stick. Add more hot water in intervals if required.
  9. Take lid off and add the prawns. Gently mix for 30 seconds.
  10. Add three green chillies, slit in half and another cup of hot water. Cover and slow cook in lowest flame for another five minutes.
  11. Season with garam masala and garnish with fresh coriander leaves. Serve hot with rice or paratha.
Recipe Notes

The beauty of this recipe lies in its gravy. The gravy is very less, but every drop of it matters. You will notice that the prawns will acquire the salt and other seasonings from the gravy, and will also soak in the mustard oil. So do not worry about less gravy, just lick it all off!