Karnataka Style Prawn Pepper Masala Food

KARNATAKA STYLE PRAWN PEPPER MASALA

Karnataka Style Prawn Pepper Masala image

Make and share this Karnataka Style Prawn Pepper Masala recipe from Food.com.

Provided by Member 610488

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

16 prawns, medium peeled deveined
300 g onions, chopped
1 tablespoon ginger-garlic paste
4 green chili peppers, chopped
40 curry leaves
150 ml tomato puree, fresh
1 tablespoon coriander powder
1 1/2 tablespoons black pepper, crushed
1 tablespoon cumin powder
1/4 teaspoon turmeric powder
1 teaspoon kashmiri chili powder
1/4 teaspoon garam masala powder
6 tablespoons vegetable oil
20 curry leaves, fried (garnish)
4 lemon wedges (garnish)
4 cups cooked long grained basmati rice

Steps:

Heat oil in a large saucepan or wok, add chopped green chile and onions. Stir-fry for 5 minutes or until golden brown.
Add curry leaves, ginger-garlic paste, and the dry spice powders. Stir-fry for a minute.
Pour in the fresh tomato puree and cook for 2 to 3 minutes.
Slip in the prawns with 50 milliliters of water and cook for 3 to 4 minutes over high heat. When the liquid has almost evaporated and the prawns are done, serve garnished with fried curry leaves and lemon wedge over 1 cup of cooked rice per person.

Nutrition Facts : Calories 960, Fat 26.8, SaturatedFat 3.9, Cholesterol 30.2, Sodium 169.6, Carbohydrate 161, Fiber 10.2, Sugar 9.1, Protein 21

PRAWN TIKKA MASALA

Prawn tikka masala image

Forget a takeaway and tuck into a midweek meal that will please the whole family with our easy, low calorie prawn tikka masala. Serve with naan breads

Provided by Esther Clark

Categories Dinner, Main course, Supper

Time 40m

Number Of Ingredients 15

Ingredients

1 large onion , roughly chopped
1 thumb-sized piece ginger , peeled and grated
2 large garlic cloves
1 tbsp rapeseed oil
2-3 tbsp tikka curry paste
400g can chopped tomatoes
2 tbsp tomato purée
½ tbsp light brown soft sugar
3 cardamom pods , bashed
200g brown basmati rice
3 tbsp ground almonds
300g raw king prawns
1 tbsp double cream
½ bunch of coriander , roughly chopped
naan breads , warmed, to serve (optional)

Steps:

Put the onion, ginger and garlic in a food processor and blitz to a smooth paste. Heat the oil in a large flameproof casserole dish or pan over a medium heat. Add the onion paste and fry for 8 mins or until lightly golden. Stir in the curry paste and fry for 1 min more. Add the tomatoes, tomato purée, sugar and cardamom pods. Bring to a simmer and cook, covered, for another 10 mins.
Cook the rice following pack instructions.
Scoop the cardamom out of the curry sauce and discard, then blitz with a hand blender, or in a clean food processor. Return to the pan, add the almonds and prawns, and cook for 5 mins. Season to taste and stir through the cream and coriander. Serve with the rice and naan breads, if you like.

Nutrition Facts : Calories 432 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium

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