Prawns Atwan is a tangy and spicy curry that is very easy to make. All you need is some of the popular East Indian Bottle Masala and a few more ingredients. Ready to eat in just about half an hour, this dish will make you go back for seconds. Unless of course, you’re like my sis Abby who’s allergic to most shellfish. She just touches a prawn to help us clean them and breaks out in hives. Too much info?
But prawns are one of my favorite seafood, they are delicious and juicy when cooked right. I love the way Mom taught me to make them, whether it’s the simple Prawns chilly fry or her Masala Fried Prawns, always yummy. This easy recipe will have you making this dish for your loved ones a number of times. So lets check out the tangy recipe below.
Atwan (Curry) of Prawns
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Ingredients
- 3 Onions
- 2 Tomatoes
- 8 Garlic Cloves or Garlic Flakes
- 2 inches Ginger
- 2 Green Chillies – Fresh
- 1 Tablespoon Oil
- 1 Tablespoon Bottle Masala (East Indian Traditional Mix) Or 2:1 Chili Powder to Garam Masala
- 1 teaspoon Salt
- 350 grams Prawns Can be Shelled or Left with skins on
- 1 teaspoon Tamarind Paste mixed with water
- 1 teaspoon Fresh Coriander Leaves For the curry
- .5 teaspoon Fresh Coriander Leaves For Sprinkling
Instructions
- Mince the onions, tomatoes, garlic and ginger.
- Slit the chilies in diagonals.
- Fry the onions in oil.
- Add the tomatoes, chilies, ginger and garlic and fry for another 2 minutes.
- Add bottle masala and salt and mix for 5 minutes.
- Add the prawns, coriander leaves, and tamarind juice and cook for another 5 minutes.
- Sprinkle with more coriander leaves before serving.
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Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
This printable recipe card is for home use only. For more recipes head over to AbbysHearth.comHow to make Atwan of Prawns
It’s better to keep all the ingredients ready and then begin cooking. Start by finely chopping the onions, tomatoes, ginger and garlic. You can have the prawns shelled, or keep them with shells on as we prefer cause that’s where all the flavour is. (You can use prawns or replace them with shrimp. The recipe doesn’t change.)
Slit the green chillies and chop a little fresh coriander. Soak the tamarind paste in a little water.
Start by heating the oil in a kadai. Add the onions and fry until they are glassy. Then add the diced tomatoes followed by the minced ginger and garlic and slit chillies.
After it has cooked a while, add in the chopped coriander. Stir these ingredients well and then add the bottle masala and salt. Cook the masala until you get a lovely aromatic fragrance, you can then add the prawns to the pot.
Also add in the tamarind juice and mix well. Allow this to cook on the stove for a little while and when done, top with fresh chopped coriander as a garnish before serving with chapati, rice or bread.
Did you like this prawn atwan recipe? Comment and let us know!
Other Recipes To Try
- Tongue Moile Curry
- Dad’s pineapple chicken recipe
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- Salted Beef Tongue
- Mushi or Shark Fish Lonvas Curry
Although Sarah has worked in travel for 15 years and specializes in Africa, she loves music, wine, food, and travel. Armed with her camera, she’s on a mission to photograph old memories and tell stories showcasing her East Indian community and her love for travel and culture. Her book Jevayla Ye with her sister Abby has won the international Gourmand Award for Best Indigenous People Cookbook in the World.