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South o' the Border Prawn Masala Recipe

South o' the Border Prawn Masala

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (24)

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Average Rating:

Total Reviews: 24

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  • on October 04, 2011

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    I loved this dish. I added more of the spice flavor to give it a kick. I also added some garlic powder, and adobo powder at the end to give it more flavor. Yum :

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  • on June 08, 2011

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    I loved it. I actually used pasta sauce instead of tomatoes since i for got to buy. And I omitted the cream. For me its a keeper.

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  • on February 09, 2011

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    Insanely good!

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  • on November 14, 2010

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    Aarti, this is A W E S O M E !!! I am working my way through your recipes and I can't thank you enough for your inspiration and GREAT RECIPES!!!! I was at the Indian section of Chicago today looking through all the interesting ingredients and excited to hopefully see more of them in season 2!!! (CONGRATS!... this recipe was a HUGE hit with my friends! I let it simmer/boil down to a thick consistency : YUMMY! Thanks!

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  • on October 28, 2010

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    Aarti, I am so happy you were the winner. I am excited to try your dishes. I love to cook with foreign ingredients. I know you will be a success. God Bless!

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  • on August 29, 2010

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    We made this recipe right after the Next Food Network Star episode where the judges melted as they ate it. It was outstanding and we will make it again and again! My 14 year old made the salad while my 9 year old stuffed the shrimp. What a fun, tasty, family friendly recipe.

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  • on August 19, 2010

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    I followed this recipe to the letter when making it. Although it was tasty, I felt it was a bit watery and could have used a little something. Maybe next time I'll omit the prawn stock and add some more arbol chile for heat.

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  • on August 18, 2010

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    This was nooooo way a typical indian masala. For me anyway..

    However is was extremely tasty. Reminded me of a thick, tomato-y soup with shrimp (I made sure to cook down a lot of the liquid in the "tomato stage". Extremely comforting and tasty with refrigerator naan, but "meh" with the basmati rice. I didn't bother doing the shrimp stock, but I thought the typical grocery fish stock was sufficient. I also added mushrooms to the mix... mainly because I like mushrooms.. Overall, I'm keeping this one.

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  • on August 17, 2010

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    I loved this recipe - it was very tasty and the prawn stock really brought out the shrimp flavors. I substituted garam masala for regular curry powder but will make it with that next time and probably a touch less dill.
    It was really quick and simple to make even after work. I can't wait to try more of Aarti's recipes!

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  • on August 16, 2010

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    This is extremely delicious! Let me say it is quite liquidy (which turned out to be fine but the flavors are spot on! Truely enjoyed this dish. I made Epicurious' INDIAN RICE to serve with it. I also got some pizza dough from my favorite pizza place and made "Naan" on the grill rubbiing it with garlic, olive oil and cilantro.

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