Indian Style Creamy Prawn Masala

This is my own version of Indian style cream prawn masala as I want to opt for a not too spicy or masala that loaded with spices. I want a subtle,rich yet with a little hint of spiciness but,not too much. I have used masala in a very little amount just to give the taste without overpowering ones palate.

I used evaporated milk to give the dish it's signature rich and creamy flavour and texture. The masala added was well balanced with the evaporated milk in the dish. I served my creamy masala prawn with white rice and dandelions love it on its own as well. 

For Marination 

500g prawn, deceined & cleaned 

1 tbsp lemon juice 

1 tsp chilly powder 

1/2 tsp turmeric powder

For The Masala 

1/3 cup evaporated milk 

1/3 tsp mustard seeds

1 tsp cumin powder

1/2 tsp black pepper powder 

1/2 tsp chilly powder 

1/4 tsp garam masala .

1 red onion, chopped 

3 cloves garlic 

1 red chilly 

1 sprig curry leaves 

Salt to taste

Vegetable oil for deep frying 

2 tbsp coconut oil

Methods 

In a bowl, marinate the prawn with ingredients listed "For Marination" and let it rest for 30 minutes.

Deep fry the prawn in batches for 2-3 minutes. Keep aside. 

In a wok,add 2 tablespoon coconut oil and fry the mustard seeds. Once the mustard seeds splutters, add chopped onion and saute till the onion soften. 

Add curry leaves, garlic and chilly. Fry till fragrant and add the cumin powder, turmeric powder,chilly powder and garam masala. Fry till oil separates. 

Add the fried prawns and stir to coat the masala. Add the evaporated milk and stir. 

Season with salt and black pepper powder. Cook till the prawns are done.

Serve hot with white rice.