Prawn Gravy Recipe - Ingredients
Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Side dish | Recipe Cuisine: South Indian
Recipe Category: Side dish | Recipe Cuisine: South Indian
Prawns - 1 cup cleaned
Small Onion - 1/4 cup
Garlic - 6 pearls
Ginger garlic paste - 1 tsp
Tomato puree - from 2 tomatoes
Turmeric powder - a generous pinch
Red Chilli powder - 1 tsp
Coriander powder - 2 tsp
Garam Masala powder - 3/4 tsp
Coriander leaves - 1 tbsp to garnish
Salt - to taste
To temper:
Oil - 2 tspCinnamon -1/2 inch piece
Cloves - 2
Bayleaf - 1 teared roughly
Curry leaves - few
To grind to a paste:
Coconut - 1/4 cup tightly packedFennel Seeds - 1 tsp
Method:
- Clean prawns(by removing the center nerve part), wash it then mix turmeric powder,salt and red chilli powder and set aside. Grind coconut along with fennel with little water to a fine 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.Then add ginger garlic paste, fry for a minute.Then add tomato puree along with spice powders and cook till raw smell leaves. Then add marinated prawns.
- Saute until prawns starts shrinking say 3mins. Prawn lets out water so check that and then add 1/4 water and keep closed. Cook until prawns is soft and cooked fully.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 saucy. Garnish with chopped coriander leaves and switch it off.
My Notes
- The curry consistency is purely our preference - if you want more gravy kind switch it off accordingly.
- Clean prawns and wash it thoroughly before you cook
- This curry goes well with rotis or even rice.
