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Jul 29

prawn-curry

Prawn is one of my favorite ingredients. It is easy to cook and so tasty too. One of my favorite dish is prawn curry. What I love this curry is that the gravy is full of prawn’s powerful taste that even without eating the prawn, you’ll feel that you have it. I love to eat prawn curry with steamed rice, since the rice absorbs the flavor of the prawn through its gravy.

Want to try prawn curry? Here’s the recipe:

prawncurry-recipe

Ingredients: (Serves 4)

    • 400g large raw prawns, shell on
    • ½ tsp ground turmeric
    • salt
    • 2 onions, peeled and roughly chopped
    • 2cm ginger, peeled and roughly chopped
    • 3 garlic cloves, peeled and roughly chopped
    • 2 green chillies, deseeded and chopped
    • 2 tbsp vegetable oil
    • 2 tsp mustard seeds
    • ½ tsp hot chilli powder
    • 2 whole cloves
    • 4 green cardamom pods
    • 1 cinnamon stick
    • 2 bay leaves
    • 1 whole dried chili
    • coriander leaves, chopped

Procedures:

1. Shell and devien the prawns, leaving the tails and head on, if you wish. Place them in a bowl with the turmeric and a pinch of salt. Mix well, then leave to marinate for 5-10 minutes. Meanwhile, put the onions, ginger, garlic and chillies into a food processor with 2 tablespoons of water. Blend to a fine wet paste.
2. Heat the oil in a large pan. Add the mustard seeds, chilli powder, cloves, cardamom, cinnamon, bay leaves and whole chilli. Fry for 1-2 minutes until the spices become fragrant and the mustard seeds begin to sputter. Add the wet paste to the pan and fry over a low heat for 12-15 minutes, stirring frequently.
3. Add the coconut milk to the pan and bring to a simmer over a low heat. Add the prawns and simmer for 2-3 minutes, until they are opaque and just cooked through. Add coriander leaves. Transfer to a warm bowl and serve immediately with warm Indian breads or rice.

 

 

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