Prawns Tomato Fry / Thakkali Shrimp Masala

Prawns Tomato Fry / Thakkali Shrimp Masala

Recipe Details

---

Ingredients

Main Ingredient

• Prawns / Shrimp – 1 packet, medium or small

For the Tomato Masala

• Oil – 1 tsp
• Onions – 2 medium, chopped
• Ginger-garlic paste – 1 tsp
• Curry leaves – 1 sprig
• Tomatoes – 3, chopped
• Green chilies – 4, slit
• Cumin powder – 1 tsp
• Coriander powder – 2 tsp
• Red chili powder – 2 tsp
• Garam masala – 1 tsp
• Turmeric powder – 1/2 tsp
• Salt – to taste
• Coriander leaves – 5 sprig, chopped

---

Preparation

1. Clean and devein the shrimp as needed. Remove the shells, heads, and tails if desired, then pat dry.
2. Chop the onions and tomatoes.
3. Slit the green chilies.
4. Chop the coriander leaves and keep aside.

---

Cooking Instructions

1. Heat the oil in a wide pan over medium heat.
2. Add the chopped onions and sauté until soft and golden.
3. Add the ginger-garlic paste and curry leaves.
4. Fry until the raw aroma of the ginger and garlic disappears.
5. Add the chopped tomatoes and slit green chilies.
6. Cook until the tomatoes become soft and the mixture thickens, with most of the moisture evaporated.
7. Add the cumin powder, coriander powder, red chili powder, garam masala, turmeric powder, and salt.
8. Fry for about 2 minutes over low to medium heat, stirring so the spices do not burn.
9. Add the shrimp and mix well so the pieces are coated with the tomato masala.
10. Cook over medium heat, stirring occasionally, until the shrimp is completely cooked and the moisture it releases has mostly evaporated.
11. For a drier fry, cook briefly until the masala coats the shrimp well. Avoid prolonged cooking once the shrimp is done.
12. Add the chopped coriander leaves, mix gently, and remove from the heat.

---

Tips

Do Not Overcook: Shrimp cooks quickly and can become rubbery when cooked for too long. Remove the pan from the heat once the shrimp is cooked through and the masala reaches your preferred consistency.

Tomato Masala: Cook the tomatoes until soft and thick before adding the shrimp. This gives the finished fry a richer flavor and prevents it from becoming watery.

Dry or Semi-Dry: For a dry fry, allow most of the moisture to evaporate. For a slightly saucier version, stop cooking while a little tomato masala remains.

Fenugreek Variation: A little fenugreek leaf can be added for a different flavor, if desired.

Serving Suggestion

Serve Prawns Tomato Fry hot with steamed white rice. It also pairs well with chapati, dosa, or simple variety rice.