Spicy prawn curry
By sweta
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Ingredients
- Prawn - 500 gm (outer covering removed)
- Oil
- Mustard seeds - 1/2 tsp
- Jeera – ½ tsp
- Tejpatta (Bay leaves) – 2
- Dried red chilly- 2
- Garam masala:
- Cloves- 4
- Chhotee ilaayachi – 2
- Daalchini (cinnamon) – 1-inch thin strip
- Tomato - 1 medium size (chopped or pureed)
- Ginger Garlic paste – 1-heaped tbsp
- Grated coconut - 1 tbsp
- Cashewnut - 10
- Special Paste:
- Mustard seed - 1 tbsp
- Posta daana (poppy seeds) - 1 tbsp
- Cashewnut – 15
- Almond - 10
- Powdered masala:
- Haldi powder- 2tsp
- Jeera powder- 2 tsp
- Dhania powder- 2 tsp
- Red Chilly powder- 2tsp
- Garam masala powder – 1 tsp
- Tandoori masala powder – 1 tsp (optional)
- Salt – to taste
- sugar - 1 tsp.
- dhania patta - 1 bunch ( chopped finely)
- Desi ghee- 1 tbsp
- warm water - 1/2 cup
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
1. Clean the prawn well, cut a small slit sideways and marinade it in half of the powdered masala (except garam masala and tandoori masaala) and salt for 2 hours.
2. Heat oil in the non stick frying pan, fry the cashewnut till light brown, then drain off oil, transfer cashewnut to a dry vessel.
3. Drain off the excess water from the marinated prawn, and fry the prawn for 5 minutes. Transfer prawns in a dry vessel.
4. Into the hot oil, put Jeera, mustard seeds, Tejpatta, dried red chilly and garam masala. When the jeera begins to splutter, add onion... fry for 2 minutes, then add ginger garlic paste, and all the remaining powdered masalas and sauté for 3 minutes. Add the tomato, special paste, coconut, and sugar, salt and sauté everything for 5 minutes on slow flame.
5. Add the fried prawns and water. Cook on slow flame covered for 3 minutes. Garnish with fried cashewnut and some dhania patta. Serve warm with rice or garma garam chapaatis.
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