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Tuesday, November 29, 2011

Rich Prawn Curry

Are you a Prawn Lover like me? Then try this rich, flavourful curry made with shredded coconut and a blend of aromatic spices. Fortunately, I found this recipe in an Indian cookbook by Mridula Baljekar, Shehzad Husain, Manisha Kanani & Rafi fernandez. It's a Great cookbook. I tried this recipe for a gathering and everyone liked it even the kids. So for me, it's a keeper recipe, you too give it a try, I'm sure you'll love it. I followed the whole recipe as it is, but added little coconut milk at the end which is not part of the recipe.
Here goes the recipe ::::::
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Ingredients :
Prawns : 500 gm., uncooked
Dry red chilli : 2(use as per your tolerance level)
Dessicated Coconut : 1/2 cup
Black Mustard seed : 1 tsp.
Onion : 1, chopped
Fresh Ginger : 1(1 inch piece), finely chopped
Garlic : 3, finely chopped
Tomatoes : 3(medium), chopped
Bay leaves : 2-3
Coriander powder : 2 tsp.
Turmeric powder : 2 tsp.
Red chilli powder : 1 tsp.
Salt to taste
Sugar : 1 tsp.
Oil : 4 tblsp.( 2 tblsp. for frying+2 tblsp. for cooking)
Coconut milk : 4 tblsp.
Coriander leaves for garnishing

Method :
  • Cleaning the prawns : Peel the prawns and discard the shells. Run a sharp knife along the center back of each prawn to make a shallow cut and carefully remove the thin black vein. Wash and pat dry. Marinate with 1 tsp. turmeric powder and a pinch of salt. Keep aside for 30 minutes.
  • Spice paste : take a pan, heat, add dry red chillies, coconut, mustard seed and chopped onion and dry-fry for 8-10 minutes or until the spices begin to brown. The onion should turn golden brown, don't let it burn or it will taste bitter. Tip the mixture into a food processor or blender and make a coarse paste.
  • Cooking : Heat 2 tblsp. oil in a pan, shallow fry the prawns for 2-3 minutes on both sides. Don't fry longer as prawns tend to harden when you fry for long time. Remove and keep aside.
  • In the same pan, add 2 tblsp. oil, when hot, add bay leaves, when the leaves start to brown, add chopped ginger and garlic into it. Fry for 2-3 minutes, don't let it brown. 
  • Now add 1 tsp. turmeric powder, red chilli powder, coriander powder, coconut paste and a pinch of salt. Add little water and stir-fry the spices for 2 minutes. Then add chopped tomatoes and stir until oil seperates. Add sugar, fried prawns and mix well.
  • Add 3/4 cup of water and season with salt as required. Simmer gently until sauce has thickened. Lastly add coconut milk and cook for another 2-3 minutes and remove from heat.
  • Garnish with fresh coriander leaves.
  • Serve with plain boiled rice or simple pulao. I served with Jeera Rice and it was yumm......
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Tuesday, November 29, 2011 / by / 5 Comments


  1. Prawn curry looks awesome. Drooling....

  2. Slurp,salivating here, irresistible curry.

  3. Mouth watering, spicy and yummy prawn curry.

  4. Thanks Indrani. ei recipeta khub notun. ami banabo siggiri.


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