Prawns Curry with a twist
food grinder, wok (small, with lid)
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- ¼ tbsp Turmeric powder
- ¼ tbsp Salt to taste
De-vein prawns and wash them clean - marinate with a pinch of turmeric powder + salt and leave aside for 10-15 mnts
- ¼ Coconut - grated
- 2½ Red chillies
- 1 cloves garlic
- food grinder
Grind grated coconut + red chillies + garlic cloves + 1/2tbsp turmeric powder to a fine paste ..start with little water and add more at intervals to obtain a fine consistency, like that of ketchup
- ¼ onion
- ⅛ tbsp fenugreek seeds
- 1½ tbsp Cooking oil of choice
- ¼ Raw mango
- wok (small, with lid)
Heat oil - add fenugreek seeds for tempering - next 4/5 seconds add chopped onion and saute for 2/3 mnts - as it turns pink add ground coconut paste and continue to saute for next 3/4 mnts - as it starts leaving oil add raw mangoes, salt & stir
- ½ Prawns - medium size 1 cup
Add 1.5 cups water - bring to a boil - add prawns - lower heat & simmer by covering the wok for next 5mnts.
After 5/6 mnts turnoff heat and remove wok from gas. Your curry is ready - serve with steam rice and fried papads ....indicators of completion : prawns have turned whitish, have a nice bite to it - not chewy, raw mangoes are transluscent & your gravy/curry is if orangish colour & semi-thick consistency! It's very important that curry should not be boiled more as it would lead to overcooking of prawns where they become rubbery...