Introduction:
Prawns Hirva Masala is a flavorful dish from the coastal regions of India, particularly popular in Maharashtra. This dish is characterized by its vibrant green color, which comes from a blend of fresh coriander, mint, and green chilies. The prawns are cooked in this aromatic green masala, creating a delicious and spicy seafood curry that is perfect with rice or Indian bread.
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Ingredients:
For the Prawns:
500 grams of prawns, cleaned and deveined
1/2 teaspoon turmeric powder
Salt to taste
1 tablespoon lemon juice
For the Green Masala:
1 cup fresh coriander leaves
1/2 cup fresh mint leaves
4-5 green chilies (adjust according to spice preference)
1/2 cup grated fresh coconut
1-inch piece of ginger
6-8 garlic cloves
1 small onion, roughly chopped
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/4 teaspoon black peppercorns
1 tablespoon lemon juice
Salt to taste
For Cooking:
2 tablespoons oil (preferably coconut oil for authentic flavor)
1 medium onion, finely sliced
1/2 teaspoon turmeric powder
1 cup coconut milk (optional for a richer curry)
Water as needed
Fresh coriander leaves for garnish
Instructions:
Preparing the Prawns:
Clean and devein the prawns, then rinse them thoroughly.
Marinate the prawns with turmeric powder, salt, and lemon juice. Let them sit for at least 15-20 minutes to absorb the flavors.
Making the Green Masala:
In a blender, combine the fresh coriander leaves, mint leaves, green chilies, grated coconut, ginger, garlic, chopped onion, cumin seeds, coriander seeds, fennel seeds, black peppercorns, lemon juice, and salt.
Blend everything into a smooth paste, adding a small amount of water if needed to get the right consistency.
Cooking the Prawns:
Heat oil in a large pan over medium heat. Add the finely sliced onions and sauté until they turn golden brown and caramelized.
Add the prepared green masala paste to the pan and cook, stirring frequently, until the raw smell of the spices and herbs disappears and the oil begins to separate from the masala. This should take about 10-12 minutes.
Stir in the turmeric powder and cook for another minute.
Simmering the Curry:
If using coconut milk, add it to the pan along with about a cup of water. If not using coconut milk, just add enough water to achieve a thick, gravy-like consistency.
Bring the mixture to a gentle boil.
Add the marinated prawns to the simmering green masala. Reduce the heat to low and cook the prawns gently, stirring occasionally. Prawns cook quickly, so this should take about 5-7 minutes. Be careful not to overcook them as they can become tough and rubbery.
Final Adjustments:
Taste the curry and adjust the seasoning as needed. If you prefer a more tangy flavor, you can add a bit more lemon juice at this stage.
Garnish the dish with freshly chopped coriander leaves for an extra burst of freshness.
Serving:
Serve Prawns Hirva Masala hot, with steamed rice, chapati, or naan. The dish’s bright green color and fresh, spicy flavor make it an appealing and delicious option for seafood lovers.
Conclusion:
Prawns Hirva Masala is a delightful and aromatic dish that combines the freshness of herbs with the delicate taste of prawns. This recipe brings out the best of coastal Indian flavors, making it a great choice for a special meal. Whether served with rice or bread, this green masala curry is sure to impress with its rich taste and vibrant appearance.
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