One of the recipes that has been in my collection for a really long time is this simple and easy prawn recipe that you can make in no time. Since it is not your fancy prawn dish, it could prove to be a strong contender to your other weekday dishes. My mum in law taught me to make this and all you need to do is chop a few ingredients – the masala requires no grinding as all you need is some bafat powder and you can put this dish together in a jiffy.
Thought this would be the perfect dish for those who are on a seafood/fish diet this Lent. Those who don’t have bafat powder can buy some from the nearest ‘Mangalore Stores’ outlet (present in most cities in India) or better still, make a small batch just for this recipe. Do check the notes section for the same.
Sungta Atati ~ Prawns in Bafat Masala
A simple & classic prawn side dish recipe that requires a few ingredients & bafat masala blend and you can put this dish together in a jiffy.
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Ingredients
- 20 tiger prawns, deveined and cleaned
- 2 medium sized potatoes cubed
- 1 big onion, finely chopped
- 2 medium sized tomatoes, chopped
- 4-5 large cloves of garlic, finely chopped
- 1-1/2 inch ginger, finely chopped
- 1-2 small green chillies, slit (deseed if you wish)
- 1 cup coriander leaves, finely chopped
- 1 teaspoon bafat powder, adjust to taste * see notes
- oil
- salt to taste
Instructions
- Heat oil in a heavy based kadhai/pan and fry the onions till they turn pale (pink/translucent) – do not fry them too much, we just want them to lose their rawness. Add the chopped ginger, garlic, green chillies and fry for half a minute.
- Add the tomatoes, bafat powder and sprinkle a little salt and continue to fry till the tomatoes turn slightly mushy. Add the potato cubes and sprinkle a little water, cover the pan and cook till the potatoes are almost tender (not fully cooked)
- Now add the cleaned prawns, salt to taste (remember you have added some salt to the tomatoes) and half of the chopped coriander. Cover and cook for 2-3 minutes or till the prawns are just done – overcooking will turn them chewy. When they are perfectly cooked prawns will not look raw (soft/supple texture) and the flesh will be more opaque than transparent (when they are raw) – when you bite into them they should be tender and juicy.
- Remove from heat, garnish with the remaining chopped coriander and serve hot with rice.
Notes
Bafat Powder Substitute:
To make your own small batch of bafat powder mix together 1 teaspoon of red chilli powder + 3/4th teaspoon of coriander powder + 2 pinches of cumin powder + 2 pinches of pepper powder + 2 pinches of turmeric powder – this is just an approximation. This makes about 2 teaspoons of bafat powder. Please adjust accordingly for this recipe
Disclaimer
The nutritional values are only indicative.
Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
Love the recipe; gonna try it for sure.
I tried this recipe last night but didn't add potatoes. Turned out delicious. Thank you for the simple recipe shireen 🙂
Thanks Dhanya, Larissa & Anu 🙂
Your recipes remind me of my childhood memories…..never got to learn them from my mom…..you are a saviour for that…..thanks!!
@ Purnima: Thanks so much for your lovely words 🙂 Do stay tuned for more recipes!
Hi Shireen, I happened to see your blog and I was thrilled to see all your Manglorean dishes which brings back memories of my mom who is no more. Unfortunately I didn’t get to learn much from her since I was working. I will definitely keep trying (Manglorean as well as other recipes) now that I’m a homemaker. You are truly a “goddess” from Mangalore. I really appreciate your style, your presentation n your explanation. Shireen you are toooo good yaaar. Please update us with anything new. Your recipes are really divine, succulent, amazing. I really have no words to express. May God bless you n your family always!! You truly are our saviour Shireen ………
Hi Roopa,
Thanks for your lovely compliment and for all the appreciation too. I am so glad you enjoyed my recipes and they remind you of your mom. There can’t be a bigger compliment than that! Thank you for so many good wishes, I am truly blessed to have readers like you!!! Love to you from me!
Such a simple recipe. Tasted very good!
Thank you so much for the feedback Melisha! Glad you liked it 🙂
Hi Shireen, I am addicted to your blog these days. Any say i decide to cook something different, I refer to ur blog. Trying this for dinner today. Thank you!
Thanks so much Sulatha!! So happy to hear that 🙂
Really simple and tasty
Thanks a lot Dilavez!
Love this recipe – have made it a few times now 🙂 I had an eggplant rolling around in the fridge and so I made your Prawn & Brinjal Sukka (without the prawn) as well. Thanks for two great recipes!
Thanks a lot for your feedback! So happy to hear that!
This recipe is a hit with colleagues, family and friends. Simple and delicious.
Thank you so much for the great feedback! Happy to hear that everyone liked it so much!