How to make Kadai Prawns Masala -
Coriander powder and coriander leaves dominate this delicious prawn curry
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium prawns (मध्यम आकार के प्रॉन्स), Butter (मक्खन )
Cuisine : Indian
Course : Main Course Seafood
For more recipes related to Kadai Prawns Masala checkout Pepper Garlic Malai Prawns, Fried Prawns in Mushroom Ginger Sauce, Sweet and Sour Prawns - SKK, Konkani Prawn Curry-SK Khazana . You can also find more Main Course Seafood recipes like Cilantro Steamed Fish Herb Crusted Salmon with Ginger Smoersnuk Sayyadiah
Kadai Prawns Masala Recipe Card
Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Kadai Prawns Masala Recipe
Medium prawns shelled and deveined 1 1/2 cups
Butter 3 tablespoons
Oil 1 teaspoon
Cumin seeds 1/2 teaspoon
Medium onions chopped 2
Large tomato chopped 1
Salt to taste
Red chilli powder 1/2 teaspoon
Coriander powder 1 tablespoon
Turmeric powder 1/4 teaspoon
Pav bhaji masala 1 tablespoon
Fresh coriander leaves chopped 1/4 cup
Tomato ketchup 1 tablespoon
Lemon juice 1 tablespoon
Dried fenugreek leaves (kasuri methi) powder 1/2 teaspoon
Fresh coriander sprigs to garnish
Method
Step 1
Heat butter and oil in a kadai. When the butter melts, add cumin seeds and saute till their colour changes. Add onions, mix and sauté till golden brown.
Step 2
Add tomatoes, mix well and saute for 1 minute. Add salt, mix and sauté till the tomatoes become pulpy.
Step 3
Add red chilli powder, coriander powder, turmeric powder, pav bhaji masala and coriander leaves, mix and sauté for 1 minute.
Step 4
Add tomato ketchup and mix well. Add prawns, mix well and sauté, stirring continuously for 6-8 minutes on high heat.
Step 5
Add lemon juice and dried fenugreek leaves (kasuri methi) powder, mix and cook for 1-2 minutes.
Step 6
Transfer into a serving bowl, garnish with coriander sprigs and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
