Methi Prawn Masala | Recipe of Prawn Curry

Methi Prawn Masala | Recipe of Prawn Curry

Author: Rumki Paul
Course: Main
Cuisine: Indian
Preparation Time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Servings: 4 Persons

Methi Prawn Masala is one of the most palatable recipe for prawn curry. This dish is the perfect amalgamation of taste and health. In this preparation, King Prawns are cooked in Onion-Tomato paste, Fenugreek leaves and Yogurt with some spices. This rich flavoured dish is mostly accompanied with rice items like Steamed Basmati, pulao etc.

Being a Bong, I have been brought up eating different types of Prawn Curry recipe like Chingri Macher Malaikari, Dab Chingri, Prawn Aloo Masala and many more. I am always very fond of prawns and whenever I go to a restaurant, I always order a Prawn dish compulsorily.

Methi Prawn Masala is one of my favourite prawn recipes curry. The flavour of Fenugreek leaves go amazing with the Prawns. Prawn itself has a unique taste and the slight bitter taste of Methi just nails the dish amazingly.

When I prepared the Methi Prawn Masala at home, my family loved the combination. Now, it has become one of their favourite Prawn Curry recipe. Now, whenever my husband buys fenugreek leaves from the market, he always makes sure to bring prawns with it for the preparation of the dish.

Recipe for Prawn curry

Recipe for prawn curry is one of the prime components of seafood section of Indian cuisine. A major portion of seafood dishes are dependent on Prawns. Prawn recipes curry is prepared in more than hundreds of ways in the different parts of India with their regional taste and flavour. Methi Prawn Masala is the perfect fusion of seafood with green leaves.

Methi recipes are very famous in India not only for its taste and flavour but also for its health benefits. Hundreds of supreme recipes are cooked with these healthy-aromatic green leaves. Many popular and palatable side dishes, fritters, flat breads and pakodas are prepared with it and Methi Prawn Masala is one of them.

Methi Prawn Masala with step by step photos and description can be found in the instruction section. But before jumping into the recipe, let me share few interesting facts about the Methi Prawn Masala and Methi leaves.

Popularity of the recipe for Prawn Curry

Health benefits of Methi Leaves

How to cut and clean Methi Leaves?

How to make Methi Prawn Masala?

For the prawn curry recipe first, I have cleaned and chopped the fenugreek leaves and kept it aside. Many people prefer to blanch the fenugreek leaves for its slightly bitter taste. But I cooked it directly to make the dish healthier and full of nutrients. I personally believe that the bitter taste goes amazingly well with the dish.

Then I have made the onion masala paste for the recipe prawn curry. I have taken diced Onions, Ginger cubes, Garlic cloves, Tomato chunks and green Chillies into a jar of a blender. Then I have run it on the blender and made a smooth masala paste of it.

Then I cooked the masala paste in pan for some time and have added prawns into it after this. Then I have added chopped fenugreek leaves so the prawns can absorb all the flavours from both the masala and Methi. During the time of cooking prawns, you need to be careful because overcooking makes the prawns rubbery.

In the recipe for prawn curry, I have used yogurt too for the gravy. It gives a nice taste and texture to the dish. I have whisked the yogurt before adding it to the pan. It makes the yogurt evenly smooth.

In Methi Prawn Masala, I have used Cumin powder, Coriander powder and Garam Masala powder for the flavouring of the dish. I have added a little bit of sugar too in this gravy. It helps to balance the tang of yogurt and tomatoes of the gravy.

Ingredients:

• 1 Large Onion, diced
• 1 Tomato, Diced
• 1-inch Ginger, diced
• 2-3 Garlic cloves
• 2 green Chillies

• 10 King Prawns, peeled and washed
• 1 Cup tightly packed Fenugreek leaves (Methi), washed and chopped
• ¼ cup Yogurt, whipped
• 1 teaspoon Turmeric powder
• 1 teaspoon Red Chilli powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• ½ teaspoon Garam Masala powder
• ½ teaspoon Sugar (Optinal)
• 1 cup Water for Gravy
• Salt to taste
• Oil for cooking

1. Add Onions, Ginger, Garlic cloves, green Chillies and Tomatoes into the jar of a grinder or blender.
   
   

2. Grind them and make a smooth paste of them. Add some water, if required. Keep the paste aside.
   

3. Put the pan on flame and add Oil into it.
   

4. Once the oil is hot, put the flame in low and add the masala paste (Step 2) into the pan.
   

5. Give a quick mix and cover the pan for 2 minutes. The masala may splatter initially.
6. Then take off the lid and cook the masala paste in medium high flame and stir frequently.
7. Cook the masala paste till it starts releasing oil.
8. Add Salt, Turmeric powder, Chilli powder and give a nice mix.
   

9. Cook the masala for a minute in medium flame and stir frequently.
10. Add the prawns into the pan and give a gentle stir.
    

11. Cover the pan and cook the prawn for 3-4 minutes in low flame.
12. Add the chopped Fenugreek leaves and give a nice mix.
    

13. Cover the pan and cook it in low flame for 4-5 minutes until the Fenugreek leaves get cooked.
14. Add whipped Yogurt into the pan and mix it well.
    

15. Cook it until it starts releasing oil.
    

16. Add Cumin powder, Coriander powder and give nice mix.
    

17. Cover the pan and cook it in low flame for a minute.
18. Add water and give a nice stir.
    

19. Cover the pan and cook it in high flame until the gravy simmers.
20. Sprinkle Garam Masala powder at the end and give a nice mix.
    

21. Switch off the flame and put the pan down.