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Family recipeNon-VegMainHyderabadi

Prawn Masala

Amma's notebook · Main course, page 2

Prawns in softly fried onions with ginger-garlic and chilli, cooked until the oil separates.

Prawn Masala, in Amma's handwriting
Amma's original. Tap to open full size.

Method

  1. Heat oil and add shahzeera and dalchini, then lots of piyaz. Fry until soft and pink; don't overdo the piyaz.
  2. Add ginger-garlic, haldi, salt and mirchi and bhuno.
  3. Add the prawns, mix and cover. Cook on a slow flame until the oil separates.
  4. Add kothmir.

Serve with

Hot.

Amma's notes

  • Add tomatoes for tomato achari prawns, or any leafy bhajji. That makes a separate dish.

Typed up from Amma's handwritten notebook. Her Hindi and Urdu words are kept as she wrote them.

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