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Daman prawn masala

AI-drafted · awaiting admin review

Prawns cooked in a thick, spicy onion-tomato masala with garlic and chilli, a popular seafood dish in Daman’s homes and eateries.

Region: DamanOccasion: Lunch; weekend and family mealsTime: 35 minServes: 4Non-vegetarian

Ingredients

  • 500 g prawns, cleaned and deveined
  • ½ tsp turmeric and salt
  • 3 tbsp oil
  • 2 onions, finely chopped; 1 tbsp ginger-garlic paste; 2 green chillies
  • 2 tomatoes, chopped
  • 1½ tsp red chilli powder, 1 tsp coriander powder, ½ tsp garam masala
  • Chopped coriander and lemon wedges

Method

  1. Mix the prawns with turmeric and salt and keep aside.
  2. Heat the oil and fry the onions until deep golden. Add the ginger-garlic and green chillies.
  3. Add the tomatoes and spice powders and cook until thick and glossy.
  4. Add the prawns and cook on medium heat for 5–6 minutes until they curl and turn pink. Do not overcook.
  5. Finish with garam masala and coriander. Serve with rice or chapati and lemon.

History

Prawns are among the most valuable catches of the Daman coast and are sold fresh in local markets and to nearby cities.

Significance

Prawn masala is a favourite family dish and is also served to visitors in Daman’s seaside eateries.

Sources