Dry Prawns with Tomato masala is a marvellous dish and delicacy amongst most fish lovers across the globe. The sun dried royyalu / prawns are slightly soaked in water for some time, fried and then cooked with ridge gourd in spicy and juicy tomato masala thick gravy. This dish extremely tastes well with rice, roti, chapatti etc.
Dried Prawns/ Shrimp: This small sun dried and thumb sized shrunken prawns amazingly burst out with terrific flavours, Wow…. Good or Bad???, that you must figure out. But if you are an ardent lover of seafood’s, then dried prawns would surely be one in your list. For those who do not like the smell of fish, then this would be a horrifying dish to them.
One needs to actually acquire the taste and enjoy eating dried prawns. When cooked in spicy saucy gravy, they taste heavenly and tickle your taste buds wanting for more. Dried prawns are used in many Asian cuisines and their flavour gets engulfed into the dish when allowed to simmer. Dried prawns are widely used in the coastal regions especially in Goa and Mangalore regions.
Dried prawn chutney is one of the most popular seafood preparations in coastal Karnataka and Goa which is served with Konjee or rice. They are part of the condiments and are regularly stored and found in most kitchens all year round. If you are near the coastal belt, you would find salted dry fish and prawns dried under the sun by fisher folks during the summer months mainly kept for consumption in the monsoon seasons.
A dish like Dry prawns cooked with ridge gourd in tomato masala can be a simple combination but taste simply heavenly with hot rice. Ridge gourd has a spongy flesh and mingles and absorbs other flavours well into it. The tomato masala along with spice and few fantastic spices elevates the dish to another level.
Tomato masala combined with any vegetarian or non-vegetarian ingredients give distinctive taste and aroma to the dish. Dry prawns with tomato masala when eaten give a slight crunchiness from fried cooked prawns, tanginess from tamarind juice and a spicy silky sauce lingering in your palate. It’s just a bliss!
Stinky delight arbi (taro root) & Shrimp Vadai is another amazing snack made with dried prawns and taro root.
How to prepare Dry prawns with tomato masala:
Coriander leaves - 1 bunch
Coriander powder - 1 tbsp
Dry prawns - 75 gms
Garam masala - 1 tbsp
Ginger garlic paste - 1 tbsp
Oil - 3 tbsp
Onions, chopped - 1 no
Red chilli powder - 2 tbsp
Ridge gourd - 150 gms
Salt - to taste
Tamarind juice - ½ cup
Tomatoes, chopped - 3 nos
Turmeric - ¼ tsp
Whole garam masala- 1 no each
Heat oil in a pan and when its slightly hot, add in the dry prawns (pre-soaked in water for a minute and water drained).
Fry the dried prawns for few mins and take it aside. In the same oil, add whole garam masala, finely chopped onions and cook the onion slightly turn golden in colour.
Add ginger garlic paste, turmeric, chopped tomatoes, salt, coriander pd and red chilli pd. Mix all ingredients and cook for few minutes.
Now add ridge gourd pieces, tamarind juice, little water and cover the pan with a lid and cook for 5 minutes. After 5 minutes, add dry prawns, sauté , cover and cook for a minute in slow flame.
After 2 minutes, switch off the flame. Add garam masala, coriander leaves and serve hot with rice.
Of course! After seeing the video, you are for sure tempted to prepare this dish.
Right, go ahead and grab your detailed recipe at: