Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

March 13, 2021

PRAWN CURRY

PRAWN CURRY Ingredients ½ kg prawns cleaned and de-veined ½ teaspoon turmeric powder 2 teaspoons chillie powder 1 teaspoon cumin […]

PRAWN CURRY
Ingredients
½ kg prawns cleaned and de-veined
½ teaspoon turmeric powder
2 teaspoons chillie powder
1 teaspoon cumin powder
1 teaspoon coriander powder
3 tomatoes chopped
3 onions chopped finely
2 teaspoons ginger garlic paste
Salt to taste
3 tablespoons oil
Wash the prawns well after deveining them.
Heat one tablespoon oil in a pan and add the prawns and a pinch of turmeric and stir fry till the prawns are half cooked and the water dries up. Keep aside.
In the same pan add the remaining oil and fry the onions till golden brown.
Now add the chopped tomatoes and ginger garlic paste and sauté till the tomatoes are reduced to pulp.
Add the chillie powder, turmeric powder, salt, coriander powder and cumin powder and mix well. Drop in the cooked prawns and stir-fry for a few minutes.
Add a little water and simmer for 8 to 10 minutes till the gravy is thick
Serve with steamed rice or with any Indian Bread

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Article written by Bridget White-Kumar
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