Spicy and loaded with flavour, this prawns podi masala could be the star of the meal

Prawns podi masala
Prawns podi masala. Photo: Arun Vijayan

Keralites mostly prefer having fresh prawns in the form of a spicy roast or fried in coconut oil. Prawns retain their natural flavour and texture only when they are cooked perfectly. Overcooked prawns may turn chewy or rubbery. All it takes is a few minutes for the prawns to get cooked perfectly.

Here is an easy prawns recipe that could be cooked in a jiffy, shared by Chef Arun Vijayan. Prawns podi masala is a mouthwatering dish that is cooked with freshly peeled prawns, shallots and the flavoursome masala mix.

300 gm medium sized prawns
Salt as required
Turmeric powder as required
10 gm ginger-garlic paste
10 ml vinegar
50 ml coconut oil
5 gm curry leaves
20 gm crushed shallots
20 gm Kashmiri chilli powder
8 gm fennel seeds
10 gm peppercorns
5 gm rice flour
5 gm all purpose flour

Marinate the cleaned prawns with turmeric powder, salt, ginger-garlic paste and vinegar
Blend Kashmiri chilli powder, fennel seeds, peppercorns, rice flour and all purpose flour in a mixer jar
Coat the marinated prawns in the spiced flour
Heat coconut oil in a tawa
Add the flour-coated prawns, crushed shallots and curry leaves to the oil
Cook these on medium flame for 3-4 minutes
Tasty prawn podi masala is ready to serve.

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