Prawn Red Curry
Prawn Red Curry
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10 -12 medium size tiger prawns.
2 big - potatoes, cut into medium pieces.
2 big - onions, cut finely.
1 tsp - garlic paste.
1 and 1/2 tsp - ginger paste.
1 tsp - turmeric powder.
2 tsp - red chilli powder.
3-4 - green chillies.
2 tsp - cumin powder.
2 tsp - coriander powder.
Salt to taste.
1/2 tsp - sugar.
2 - tomatoes, medium or 1 big cut into pieces.
2 - bay leaves.
1 tsp - garam masala powder, cardamom, cinnamon, clove.
3 tbsp - mustard oil.
1 tbsp - ghee.
1 cup thick - coconut milk.
How to Make Prawn Red Curry
Clean and de-vein the prawn. Add a little turmeric powder and salt and keep for 10 mins.
Heat mustard oil in a pan, deep fry the potato slices and remove from the pan.
If required, add more oil, fry the prawn for a few mins and remove from the pan.
In the same oil add bay leaf, followed by onion slices, and fry till golden brown.
Add garlic and ginger paste, stir for a few mins.
Now add tomato and fry well to mix completely with the masala.
Add cumin, coriander powder, turmeric powder and red chilli powder one by one.
Add Kashmiri red chilli powder for colour.
Now add fried potatoes and prawns, mix well with the masala.
Now add coconut milk, stir well. If required add 1 cup water.
Add sugar. Cover the pan and cook on a slow flame for 10-15 mins.
Now remove the cover, add ghee and garam masala powder.
Mix well. Gravy will be semi-thick.
Switch off the stove and serve.
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