My wife and daughters love Prawn Curry cooked by me. I drove to Pune wholesale Fish Market and purchased large sized prawns to have a prawn feast with my family.
When you buy prawns, try to get ocean(sea) prawns which are light pink/white in colour, which are more delicious once cooked. Not that the pond prawns which are dark greenish in colour, are not good. For me I always prefer to get large sized sea prawns.
This prawns dish I cooked has coconut milk based gravy.
Ingredients : For One kg Shelled prawns –
3 medium sized onions – finely chopped or grinded.
2 medium sized tomato – finely chopped or grinded.
10 curry leaves.
1 medium sized fresh coconut – grinded and extract fresh (thick) coconut milk from it. Don’t make coconut milk too much watery.
2 inch ginger, 8 – 10 cloves of garlic and two green chillies – finely chopped or grind to paste.
1 tbs of mustard seeds and 1 tbs of cumin seeds.
100 gms of tamarind soaked in warm water – extract tamarind pulp and keep it aside.
One and half tsp of Garam Masala powder.
1 tsp of red chilli powder, 1 tsp of coriander powder and half tsp of turmeric powder.
75 ml of cooking oil or extra virgin olive oil.
Salt to taste.
Remove the shell and head of the prawns. De-vein the prawns properly. Clean the prawns with water.
Take kadai/deep pan and add cooking oil. Let it heat up.
Add mustard and cumin seeds and let it splutter. Add curry leaves.
Add chopped or grinded onion. Cook the onion until golden brown.
Add Ginger Garlic paste. Keep stirring.
Add red chilli powder, turmeric powder, coriander powder, salt into the kadai and keep stirring until the masalas are roasted. Add little water to deglaze the pan and avoid masalas to stick to kadai.
Add tomato paste/chopped to the kadai. Cook tomato to perfection until you see oil releasing on sides of the kadai.
Add prawns and keep stirring continuously. Prawns doesn’t take much time to cook. Sim the heat, cover the kadai with lid, and leave it for 7 to 8 minutes. Then mix everything well.
Once Prawns is 3/4th cooked, added tamarind pulp and keep stirring. Mix everything well and allow it to cook on Sim heat for 4 – 5 minutes.
Remove the Kadai from heat and add fresh coconut milk to the kadai slowly. Continue to stirring as you keep adding coconut milk. This is essential to avoid coconut milk to cuddle. Once all milk is added to the kadai and everything is stirred well, keep the kadai back on the heat. Cover with lid and cook it for another 5 – 7 minutes. This will infuse coconut milk flavour into the prawns along with all masalas.
Add Garam Masala powder and stir well. Remove the kadai from heat. Garnish it with fried curry leaves.
Prawn curry goes well with Jeera rice. This combination is the best. However it can be eaten with Pav, Roti, Chapatti or Bhakri.
Do let me know your suggestions and feedback.