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Ingredient
Restaurant style Prawn curry
Introduce
Chef :
Sabrina YasminRestaurant style Prawn curry
#curry
There are a rich varieties of curries in Indian subcontinent. They re so delicious and popular that most of the restaurants around the world serves curries with their local touch. I am sharing today a very popular seafood curry Prawn curry with South Indian touch.
Ingredient
Food ration :
4 servings
250 grams
medium sized prawn
2 teaspoon
ginger-garlic paste
2 tablespoon
grated coconut
2 tablespoon
coconut milk
1 teaspoon
chilli powder
1/2 teaspoon
turmeric powder
1 teaspoon
coriander powder
1/2 teaspoon
cumin powder
1/4 teaspoon
fennel powder
1/2 teaspoon
garam masala powder
3 tablespoon
vegetable oil
1/2 teaspoon
cumin seeds
4-5
curry leaves
1-2 pods
garlic chopped
to taste
Salt
Cooking instructions
* Step 1
Heat 2 tablespoon of oil in a pan.
* Step 2
Saute chopped onion for 2-3 minutes.
* Step 3
Add ginger-garlic paste and saute for few seconds.
* Step 4
Add chopped tomato.
* Step 5
Stir for 1 minute.
* Step 6
Add salt, coriander, cumin, fennel, red chilli, turmeric and garam masala powder.
* Step 7
Mix and fry for a minute and then add grated coconut.
* Step 8
Mix well and continue to fry for 1-2 minutes.
* Step 9
Remove from heat and let the mixture cool.
* Step 10
De vein, remove the shell and clean prawns.
* Step 11
Keep aside.
* Step 12
Grind the prepared mixture to make a smooth paste.
* Step 13
Heat 1 tablespoon of oil in a pan.
* Step 14
Splatter cumin seeds,split fresh chilli, chopped garlic and curry leaves.
* Step 15
Add the prepared prawns and fry for a minute or till the prawns change colour.
* Step 16
Add the prepared curry paste and mix well to combine.
* Step 17
Add coconut milk and give it a boil.
* Step 18
Adjust the gravy consistency according to your choice by adding more coconut milk or water.
* Step 19
Check the salt and remove from heat.
* Step 20
Don't overcook the curry, or the prawns will be rubbery in texture. Remove from heat when the curry starts to boil.
* Step 21
Transfer to a serving bowl.
* Step 22
Garnish with curry leaves or coriander leaves and serve with fried rice, jeera rice or steamed rice.
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