Maharashtrian Prawns Tawa Masala (Tawa Fry)

Ingredients

• 6 large Garlic Cloves (for hirva vatan paste)
• 2 inch piece Ginger (peeled, for hirva vatan paste)
• 3 spicy Green Chilies (for hirva vatan paste)
• 1/2 cup loosely packed Fresh Coriander Leaves (half for paste, half for garnish)
• 2 tablespoons Water (just enough to blend the paste)
• 500 grams Prawns (washed, deveined, raw)
• 1 tablespoon Kokum Agal (sour kokum syrup; can substitute lemon juice or tamarind pulp)
• 1 pinch Turmeric Powder (for marination)
• to taste Salt
• 2.5 tablespoons Vegetable Oil (for cooking on tawa)
• 2 medium Onion (chopped)
• 12 large Garlic Cloves (chopped, added with onions)
• 1/4 teaspoon Turmeric Powder (for cooking stage)
• 1 teaspoon Kashmiri Red Chili Powder (for color and mild heat)
• 1 tablespoon Agri Masala (Maharashtrian spice mix; can substitute with Malvani or Kolhapuri masala)
• 1/4 cup Hot Water (to prevent spices from burning)
• 1 large Tomato (grated)
• 2 tablespoons Fresh Coriander Leaves (chopped for garnish)
• 1 tablespoon Ghee (hot, drizzled at the end)

Instructions

1. Make Hirva Vatan Paste

   In a mixer grinder combine 6 large garlic cloves, 2‑inch ginger piece, 3 spicy green chilies, a handful of fresh coriander and 2 tbsp water. Blend to a smooth paste.

   Time: PT5M

2. Marinate the Prawns

   Place 500 g cleaned prawns in a bowl. Add 1 tsp of the vatan paste, a pinch of turmeric powder, 1 tbsp Kokum Agal, and salt to taste. Mix well and set aside while you prep the rest.

   Time: PT5M

3. Prep Remaining Ingredients

   Chop 2 medium onions, mince 12 garlic cloves, grate the tomato, and roughly chop a handful of coriander for garnish.

   Time: PT5M

4. Heat the Tawa

   Place the tawa on medium‑high heat and add 2½ tbsp oil. Let the oil shimmer.

   Time: PT2M

5. Sauté Onions and Garlic

   Add the chopped onions and the 12 garlic cloves to the tawa. Cook, stirring occasionally, until the onions turn golden brown.

   Time: PT6M

6. Cook the Vatan Paste

   Stir in the remaining hirva vatan paste. Cook for about 3 minutes, allowing the raw aroma to disappear.

   Time: PT3M

7. Add Spices

   Sprinkle 1/4 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 1 tbsp Agri Masala. Mix well and cook until the oil starts to separate from the masala.

   Time: PT3M

8. Introduce Hot Water

   Add 1/4 cup hot water to the pan, stir, and let it simmer for 2 minutes so the spices don’t burn.

   Time: PT2M

9. Add Tomato

   Stir in the grated tomato and a pinch of salt. Cook for 4 minutes, allowing the tomato to soften but not turn mushy.

   Time: PT4M

10. Cook the Prawns

    Spread the marinated prawns over the masala. Increase the flame to high and cook, stirring only once or twice, for about 6 minutes until the prawns turn pink and are cooked through.

    Time: PT6M

11. Adjust Consistency

    If the gravy is too thick, add a splash of water and cook for another 2 minutes. If you prefer a sticky coating, let it cook a bit longer without adding water.

    Time: PT2M

12. Finish with Ghee and Coriander

    Turn off the heat, drizzle 1 tbsp hot ghee over the dish, and sprinkle the chopped coriander. Give a gentle stir and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

200

Protein

20 g

Carbohydrates

5 g

Fat

10 g

Fiber

1 g