Rich Prawn Curry

Tuesday, November 29, 2011

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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5 comments

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

    ReplyDelete
  2. Slurp,salivating here, irresistible curry.

    ReplyDelete
  3. Mouth watering, spicy and yummy prawn curry.

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

    ReplyDelete

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