Prawn, Jhinga, or Chingri masala is a succulent and tasty dish that will leave you craving for more.
The spice gravy comprising tomatoes adds to the rich taste of the fresh prawns, the most common Indian seafood, which is a hit in Indian kitchens.
The dish is as easy to cook as it sounds, and here I am to guide you through the simple steps to create this mouth-watering delicacy at home in quick time.
Key Takeaways:
- Prawn Masala is a popular Indian dish
- It is made with fresh prawns and a tomato based spicy masala gravy.
- The color and consistency of the dish comes from the fresh tomatoes.
- Prawn Masala tastes spicy and hot with a hint of tanginess and sweetness.
- Prawn curry is the closest alternative to this dish. You may try replacing prawns with chicken, paneer, or vegetables.
The Ingredients:
- Large size prawns – 600 grams (Properly deveined and cleaned)
- Onion paste (2 large size onions)
- Chopped tomato (2 large size tomatoes)
- Ginger-garlic paste – 2 tblsp
- Turmeric powder – 2 tsp
- Red chilli powder – 1 tsp
- Kashmiri Chilli Powder – 1 tsp
- Coriander powder – 1 tsp
- Cumin powder – 1 tsp
- Garam masala powder – 1 tsp
- Coriander leaves
- Mustard oil 4 tsp
- Salt to taste
How to Cook Prawn Masala (Step by Step Images)?
1. Add salt and turmeric powder to the prawns; keep them aside for 10-15 minutes.
2. Heat oil in a pan and add the prawns one by one.
3. Fry till they turn pink. Fry them on both sides and take them out of the pan. Keep them aside.
4. Add oil to the same pan (if required).
5. Add onion paste and fry till light brown.
6. Add sliced tomatoes.
7. Stir well. Add 1 tsp of salt. It will help to soften tomatoes.
8. Add ginger-garlic paste. Stir well.
9. Add turmeric powder, chilli powder, Kashmiri red chilli powder, coriander powder and cumin powder. Add a little bit of water. Add 1 tsp of salt. Mix well.
10. Add the lightly fried prawns. Mix well.
11. Sprinkle ½ tsp of garam masala powder. Give the prawns and spices a good stir.
12. Add an adequate amount of water. Let it cook for another 10 minutes.
13. After the gravy becomes thick, sprinkle chopped coriander leaves for garnishing. Serve it with steamed Basmati rice, vegetable pulao, naan bread, paratha, roti or chapati.
Recipe Card
Prawn Masala (Jhinga Masala)
Ingredients
- 600 grams Prawns (properly deveined and cleaned)
- 2 pieces Onion (freshly pasted)
- 2 pieces Tomato (chopped)
- 2 tablespoons Ginger garlic paste
- 2 tablespoons Turmeric powder
- 1 tablespoon Red chili powder
- 1 tablespoon Kashmiri Chili Powder
- 1 tablespoon Coriander powder
- 1 tablespoon Cumin powder
- 1 tablespoon Garam masala powder
- 1 tablespoon Coriander leaves (chopped)
- 4 tablespoon Mustard oil
- Salt to taste
Instructions
- Add salt and turmeric powder to the prawns; keep them aside for 10-15 minutes.
- Heat oil in a pan and add the prawns one by one.
- Fry till they turn pink. Fry them on both sides and take them out of the pan. Keep them aside.
- Add oil to the same pan (if required).
- Add onion paste and fry till light brown.
- Add sliced tomatoes.
- Stir well. Add 1 tsp of salt. It will help to soften tomatoes.
- Add ginger-garlic paste. Stir well.
- Add turmeric powder, chilli powder, Kashmiri red chilli powder, coriander powder and cumin powder. Add a little bit of water. Add 1 tsp of salt. Mix well.
- Add the lightly fried prawns. Mix well.
- Sprinkle ½ tsp of garam masala powder. Give the prawns and spices a good stir.
- Add an adequate amount of water. Let it cook for another 10 minutes.
- After the gravy becomes thick, sprinkle chopped coriander leaves for garnishing. Serve it with steamed Basmati rice, vegetable pulao, naan bread, paratha, roti or chapati.
