Prawns masala ( Curry, Biryani, Fried )

For Prawn Masala Curry:

• 500g prawns, peeled and deveined
• 2 onions, finely chopped
• 3 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 2 tbsp oil
• Salt to taste
• Fresh coriander leaves, chopped for garnish

For Prawn Biryani:

• 500g prawns, peeled and deveined
• 2 cups basmati rice, soaked in water for 30 minutes
• 2 onions, sliced
• 2 tomatoes, chopped
• 2 green chilies, slit lengthwise
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 cup yogurt
• 3 cups water
• 3 tbsp oil
• Salt to taste
• Fresh coriander leaves, chopped for garnish

For Prawn Masala Curry:

1. Heat oil in a pan and add cumin seeds. Once they crackle, add chopped onions and saute until translucent.
2. Add ginger-garlic paste and saute until the raw smell goes away.
3. Add tomato puree and cook for 5-7 minutes until the mixture thickens.
4. Add coriander powder, garam masala, turmeric powder, red chili powder and salt. Mix well.
5. Add the prawns and mix well with the masala. Cook for 5-7 minutes until the prawns are cooked through.
6. Garnish with fresh coriander leaves and serve hot with rice or naan.

For Prawn Biryani:

1. Heat oil in a pan and add cumin seeds. Once they crackle, add sliced onions and saute until they turn golden brown.
2. Add ginger-garlic paste and saute until the raw smell goes away.
3. Add chopped tomatoes, green chilies and cook for 5-7 minutes until the mixture thickens.
4. Add coriander powder, garam masala, turmeric powder, red chili powder and salt. Mix well.
5. Add the prawns and yogurt. Mix well with the masala. Cook for 5-7 minutes until the prawns are cooked through.
6. Drain the soaked rice and add it to the pan. Mix well with the masala.
7. Add water and bring it to a boil. Reduce heat to low, cover and cook for 15-20 minutes until the rice is cooked through and water is absorbed.
8. Garnish with fresh coriander leaves and serve hot with raita or cucumber salad.