Prawns curry

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1 cup - prawns, cleaned
  • 1/4 cup - small onion
  • 6 pearls - garlic
  • 1 tsp - ginger garlic paste
  • Tomato puree, from 1 tomato
  • pinch of turmeric powder
  • 1 tsp - red chilli powder
  • 1/2 tsp - coriander powder
  • Coriander leaves
  • Salt, a pinch
  • To temper:
  • 2 tsp - oil
  • 1/2 inch piece - cinnamon
  • 2 - cloves
  • 1 - bay leaf, torn roughly
  • Curry leaves, a few
  • To grind:
  • 3 to 4 tbsp - coconut
  • 1/2 tsp - fennel seeds

How to Make Prawns curry

  • Grind coconut with fennel and a little water to a paste. Keep aside.
  • Heat oil in a kadai - add the items under 'to temper'; then add onions and garlic fry until it turns slightly brown.
  • Add ginger garlic paste, fry for a minute.
  • Now add prawns and tomato puree.
  • Saute for about 5 mins until prawns starts shrinking.
  • Add red chilli and coriander powder.
  • Saute until raw smell of tomatoes leave and the masalas blend well.
  • Prawns let out water so check that and then add 1/4 water and keep covered.
  • Once the prawns turn soft, add required salt.
  • Now add the coconut paste and allow it to boil and get cooked until oil separates and the curry becomes semi dry.
  • Garnish with chopped coriander leaves and switch off stove.
  • Serve with steamed rice or chapatti.
  • Recipe courtesy: Sharmis Passions
  • http://www.sharmispassions.com/

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