Recipes
Prawn Gravy Recipe
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| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
- 250 gms Prawns cleaned
- 1/4 cup small Onion
- 6 pearls garlic
- 1 tsp ginger garlic paste
- tomato purée from 2 tomatoes
- Turmeric powder a generous pinch
- 1 tsp red chilli powder
- 2 tsp coriander powder
- 3/4 tsp Garam masala powder
- 1 tbsp coriander leaves to garnish
- Salt to taste
To Temper:
- 2 tsp Oil
- 1/2 inch piece cinnamon
- 2 Cloves
- 1 bayleaf teared roughly
- Curry Leaves few
To Grind to a paste:
- 1/4 cup Coconut tightly packed
- 1 tsp fennel seeds
Ingredients
To Temper:
To Grind to a paste:
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Instructions
- First clean the prawns (remove the center nerve part). Then wash the prawns, mix tumeric powder, salt and red chilli powder and keep it aside.
- Next grind coconut, fennel and little water to a fine paste and keep it separately.
- In a kadai, add all the items under "to temper". Then add onions, garlic and fry until it turns slightly brown.
- Later add ginger garlic paste and fry for a minute. Then add tomato puree along with spice powders and cook till raw smell leaves, Finally add the marinated prawns.
- Saute the prawns until they start shrinking say 3 mins. Prawns let out water, so check that. If necessary, add 1/4 water and keep the vessel closed.
- Cook until the prawns are soft and cooked fully. Add salt after the prawns have turned soft.
- Finally add the coconut paste and cook it until oil separates and the curry becomes saucy. Then reduce the flame, add the chopped coriander leaves and remove it from the heat.
- Have the dish with rice or rotis as per your choice!.
Recipe Notes
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