Tuesday 8 April 2014

Prawns in green spice paste (hara masala)

The green spice paste (hara masala) is used in Indian cooking for various recipes. You can make it and store it in the freezer for a few days. Everyone has a different recipe for it but the base is the coriander. I absolutely love using this green spice paste (hara masala) in sea food and chicken dishes. The prawn dish turned out great, if I may say so myself! :)


180 gms raw prawns
1 medium onion finely chopped
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1 tbsp coconut oil 
1 tsp lemon juice
1/4 tsp turmeric powder

For the green paste (hara masala)

1 bunch coriander leaves (approx. 100-125 grams)
1 tsp garlic paste
1tsp ginger paste
1/2 cup grated coconut
3-4 green chillies roughly chopped


Clean and devein the prawns. Add 1/4 tsp of turmeric and salt to the prawns and leave aside.

In a blender, add the the coriander leaves, coconut, ginger paste, garlic paste and green chillies. Add 1/4 cup water to help it blend. Blend to form a paste.

On medium flame heat 1 tbsp oil. Add the fennel seeds and cumin seeds and let them sputter. Add the onions. Add a pinch of salt and cook till the onions are translucent.

Add the green paste, mix well and cook for 3-4 minutes. Add 1/4 cup water ( more as required), add lemon juice and cover and cook for 5 minutes.

Add the prawns. Add salt as per taste (remember we had added salt earlier) Cover and cook for 3-4 minutes or until the prawns are cooked.

Serve with paratha or rice!


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