Andhra Prawn Masala – a name that makes any seafood lover’s mouth water. This iconic dish hails from the vibrant state of Andhra Pradesh, known for its bold, fiery curries. Each bite packs a punch of flavours from the perfectly balanced spice blend.
About the Recipe
If you’re a fan of Indian seafood curries, this Andhra Prawn Masala needs to be on your must-try list. It strikes the perfect balance between heat, tang, and savoriness, with each spice playing its part beautifully. The best part? It’s surprisingly simple to make at home.
Why You’ll Love This Recipe
Where do I start? The plump, juicy prawns cooked to perfection? The rich, coconut-laced gravy that you’ll want to soak up with fresh naan? Or the vibrant mix of spices that’ll make your kitchen smell like an Indian bazaar? This dish ticks all the boxes for flavour, aroma, and pure comfort.
Andhra Prawn Masala
Cooking Tips
For maximum flavor, be sure to bloom the whole spices before grinding them into the masala powder. And don’t skimp on those curry leaves – they add an irresistible fragrance. Oh, and use the freshest prawns you can find for that sweet, briny taste.
Serving and Storing Suggestions
This prawn curry is best served hot, straight from the pan, with steaming basmati rice or crispy dosas to soak up all that luscious gravy. Leftovers will keep in the fridge for 2-3 days. Serving size: 4. Total prep time: 45 mins.
Similar Recipes
- Goan Fish Curry
- Keralan Shrimp Curry
- Chettinad Chicken Curry
- Maharashtrian Prawns Curry
Nutrient Benefits
Not only is this dish bursting with flavor, but it’s also packed with nutrients. Prawns are an excellent source of lean protein, vitamins, and minerals like zinc and selenium. The spice blend offers antioxidants and anti-inflammatory benefits too.
Andhra Prawn Masala
Ingredients
- 1/2 kg Prawns
- 1/2 cup Oil
- 10 Curry Leaves
- 5 Green Chillies (sliced)
- 1/2 kg Onions (sliced)
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 tsp Salt
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
To Steam the Prawns:
- 1/2 tsp Turmeric Powder
- 1/2 tsp Salt
- 1 cup Water
For the Prawn Masala Powder:
- 1 tbsp Coriander Seeds - 1 tblsp
- 1 inch Cinnamon
- 3 Cloves
- 3 Cardamoms
Instructions
- Put the prawns in a pressure cooker.
- Add the turmeric powder, salt and water. Bring to pressure and then remove the cooked from the stove.
- Cool and drain the liquid.
- Heat the oil in a pan, temper with curry leaves and green chillies until they begin to shrink.
- Add the onions and saute till they turn transparent.
- Stir in the garlic and ginger pastes, salt, red chilli and turmeric powders.
- Add the prawns, reduce the heat and saute for about 5 minutes.
- Dry-roast the coriander seeds, cinnamon, cloves and cardamoms on a tawa.
- Grind them to a fine powder.
- Sprinkle over the prawns.
- Cover and cook on low heat for 3 minutes.
- Serve as a side dish or with rice.
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Frequently Asked Questions
Can I use frozen prawns for this recipe?
Surely. Just be sure to thaw them completely before cooking. Pat them dry with paper towels to get rid of excess moisture. Fresh is best, but good quality frozen prawns work perfectly fine too.
Is this curry very spicy?
It does have a kick, but you can easily adjust the heat level to your taste. Use fewer green chilies if you prefer a milder curry. Or add more to really turn up the fire.
How do I store the masala powder?
The homemade masala powder is the star ingredient here. Store any leftovers in an airtight container away from heat and moisture. It should keep its potent aroma for 2-3 months.
What can I serve with Andhra Prawn Masala?
This curry needs something to soak up all those delicious juices. Steamed rice, dosas, idlis, or fresh naan breads make the perfect accompaniments. A simple raita (yogurt sauce) can help cool the heat too.
Is this recipe gluten-free and dairy-free?
Yes, this authentic Andhra Prawn Masala is naturally gluten and dairy-free, making it suitable for those following a gluten or lactose-free diet.
