Prawn gravy – Prawn masala – eral gravy

Prawn is my favorite seafood and I never miss buying it if I see them. I bought some medium-sized Prawns yesterday and made this gravy along with Rice and Rasam. This gravy is the best combination with Rasam.

Lets see how to make this recipe.

Preparation Time : 10 mins

Cooking Time : 35 mins

Serves : 4


Oil – 2 tbsp

Cinnamon – 1 piece

Cloves – 2

Cardamom – 1

Onion – 2 (big size, chopped)

Ginger garlic paste – 1 tbsp

Tomato – 2 (small size, chopped)

Turmeric powder – 1/2 tsp

Red chilli powder – 1/2 tbsp

Kashmiri Red chilli powder – 1/2 tbsp

Crushed red chilli flakes – 1 tbsp

Salt to taste

Prawns – 1 kg ( deshelled and deveined)

Chopped coriander


1.Heat oil in a pan, add cinnamon, cloves, and cardamom. Let it splutter. Then add chopped onions. Add a little salt and saute until it turns light golden. Add ginger-garlic paste, saute till the raw smell leaves. Then add the chopped tomatoes to it. Allow it to cook so that the tomatoes get mushy and the oil starts to separate. Place flame in low and Add all the masala powders. Mix well.

2. Add some water to it and allow the masala to cook. Add the cleaned and washed prawns into it and mix well. allow it to cook until the prawns are cooked. It will take 7 mins. Check for salt and spiciness and add salt and red chili flakes respectively. Finally, add chopped coriander.

Serve hot with Rice and Rasam or chapati, Roti.

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