Being a vegetarian, if there is one dish that I have felt the fear of missing out, it has to be the Chettinad special prawn masala at The Bangala, only because of how appetising it looked. “You have to try this when you are here,” said a server who offered me the dish when I was at the mansion for Suvai, a food festival that took me through the authentic cuisine and true flavours of the region.
Prawn masala is a spicy and bold South-Indian-style prawn curry that must be teamed with rice, or some also pair it up with a Malabar parotta. While the recipe is quite simple and involves putting in the ingredients, there are a few things that must be kept in mind to crack the perfect prawn masala. Firstly, while preparing the masala over the stove, make sure to add the prawns only when the masala rises to the top, and secondly, prawns can’t be kept on the gas for long, so after adding them to the masala, cook them gently, on a low flame for 3-4 minutes.
Find the detailed recipe for The Bangala’s prawn masala below:
