Kerala style Prawn Masala Recipe | Iral Pirattal with step by step pictures. Prawn is one of the most loved seafood in my house. It is so easy to cook and very few ingredients can make it a best dish to suit our taste buds. This Kerala style Chemmeen pirattal is one such dish, I learned this from my neighbour house aunty. Once when she invited me and hubby for lunch she served us this and I asked her for the recipe.Since then I make it very often. Now let’s see how to prepare the dish.
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2. Heat oil in a pan and add in the marinated prawns .The prawns will start leaving water and cook.
3. Once they are almost cooked remove from the pan and set aside. In the same pan add in chopped onions.
4. Next add in ginger garlic and red chilli paste and curry leaves cook till they turn to a slight golden brown colour. Add Red Chili powder, Turmeric powder and salt.
5. Mix well and cook for 2 mins, Next add in the water so that the masala becomes saucy.
6. Cook in a high flame till the water evaporates and the masala gets coated over the prawn. When the moisture completely gets dried and masala coats the prawn well. Switch off the flame.
Kerala style Prawn Masala | Iral Pirattal
Ingredients
To Marinate :
- Prawn – 250 gms or ¼ kg
- Turmeric powder – ½ tsp
- Pepper powder – 1 tsp
- Salt as needed
Other Ingredients :
- Onion – 3 medium sized
- Ginger garlic red chilli paste – 1 tsp
- Turmeric powder – ¼ tsp
- Red Chilli powder – 1 tsp
- Salt as needed
- Curry leaves – 2 springs
- Coconut oil – 1 tbsp
- Water – 4 tbsp
Instructions
- Clean and devein the Prawns .To this add in Salt, turmeric powder and pepper powder mix well and set aside for 30 mins to marinate.
- Heat oil in a pan and add in the marinated prawns .The prawns will start leaving water and cook.
- Once they are almost cooked remove from the pan and set aside. In the same pan add in chopped onions.
- Next add in ginger garlic and red chilli paste and curry leaves cook till they turn to a slight golden brown colour. Add Red Chili powder, Turmeric powder and salt.
- Mix well and cook for 2 mins, Next add in the water so that the masala becomes saucy.
- Cook in a high flame till the water evaporates and the masala gets coated over the prawn. When the moisture completely gets dried and masala coats the prawn well. Switch off the flame.
Video
Notes
- Use Kashmiri Red Chilli powder for a bright red color.
- Pairs well with Rasam and Steamed Rice. Can also be served with Roti.
- Garnish with more curry leaves in the end for extra flavour.
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