Prawn Masala with Ground Prawn Heads
Prawn masala sounds familiar and comforting. The ground prawn heads sounds off? It shouldn’t. All these years of watching Masterchef Australia had to come in handy some time. I know of many Indian recipes where the entire prawn is used in curries or even fried. But only in Masterchef did I see contestants use the heads of prawns and shells of crustaceans to make bases for sauces, soups and oils. I used this trick to give my prawn masala a big prawn punch.
Gurgaon is the last place one should eat seafood at. But the heart wants what the heart wants. A hankering for prawns and a browse at the frozen section later I got myself a pack of frozen jumbo prawns. I didn’t want to make something elaborate. I’m all about quick meals these days. I just marinated them with some spices and pan grilled them for a couple of minutes – and BAM! quick and delicious plate of dinner was ready.
Jumbo prawns – 250 grams or a packet
Chilli garlic paste – 1 tbsp OR 1 tsp garlic paste and 1 tsp chilli powder
Mint – 1 tsp finely chopped
Turmeric – 1/2 tsp
Honey – just a dash
Salt – to taste
Olive oil – 1 tbsp
Marinate the prawns in the chilli garlic paste with mint, honey, salt and turmeric for about an hour.
Heat olive oil and grill these beauties for a couple of minutes on each side (or even less).
Take 1/2 a tub of plain yoghurt (or Greek), add some chopped coriander, mint and dill along with 1/2 tsp of garlic chilli paste or some chilli powder.