My husband and I love shrimps, or prawns as they are commonly called in India. Prawns are known as Jinga in Hindi, Zinga in Marathi, Sigadi in Kannada, and Sungat in my mother tongue, Konkani.
Apart from being very tasty, prawns are rich in Omega 3 Fatty Acids and have an abundance of proteins .
Elsewhere in this blog, you will find recipes for dishes made with prawns, such as:-
- Sungta Humman, a spicy dish made with prawns- from our coastal Konkani cuisine.
- Goan Prawn Curry
- Prawn Curry
Today's recipe is for a yummy and spicy Prawns Masala which goes great with peas pulao or jeera rice.
I have adapted this recipe for Prawn Masala from the famous Master Chef, Sanjeev Kapoor.
We tried this out recently and loved it served with Peas Pulao.
- Large- sized Prawns, 20 or about 250 grams
- Large-sized Onion, 1
- Curry Leaves, about 15
- Ginger, roughly chopped, 1 " piece
- Garlic Cloves, 4-5
- Byadgi Red Chillies, 3
- Medium-sized Tomato 1
- Coconut Gratings, 1 tbsp
- Fennel Seeds ( Saunf), 1 tsp
- Turmeric Powder, 1/4 tsp
- Chilli Powder, 1 tsp
- Green Chillies, 2
- Kitchen King Masala, 1/2 tsp
- Salt, to taste
- Oil, 3 tbsp