Prawn Masala with Ground Prawn Heads

Prawn Masala with Ground Prawn Heads

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.

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Pan Grilled Prawns with a Yoghurt Dip

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).

Yoghurt dip:

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.

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Prawns in Roasted Bell Pepper Puree

Prawn curry, masala fry, garlic butter prawns – I didn’t want to make any of these. I scouted the internet for inspiration. Yes. I stumbled on Jamie Oliver’s recipe for Szechwan Sweet and Sour Prawns. This was plan A. Then I digressed. Rather, got lazy.

Prawns – 200 gms
Red bell peppers – 2 large
Garlic – 4 pods
Dried red chilli – 1
Ginger – 1/2 inch
Soy sauce – 1 tbsp
Vinegar – 1 tbsp
Brown sugar (or white) – 1 tsp
Olive ooil – 1 tbsp
Salt to taste
Coriander for garnish

1. Roast the bell peppers in hot olive oil on a sauce pan.
2. Once you see it soften and with char marks, take it off the heat and let it cool.
3. In the same pan, throw in the garlic pods and take them off once fragrant.
4. Cut the peppers into medium size pieces and put them in a blender along with the garlic, ginger and chilli.
5. Blend it enough to make a puree.
6. Tip the bell pepper puree mix into the sauce pan with salt, tip the prawns in and let them cook for 3 – 4 mins.
7. In the meanwhile mix the soy, vinegar and sugar in a bowl.
8. Add the soy mix into the prawns and cook for another 2 mins.
9. Take off heat and garnish with fresh coriander.

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