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Succulent prawns cooked in a spicy gravy made of red chilli, ginger, garlic and tomato; deliciousness doesn’t get any better than this. This prawn curry doesn’t have a typical sweetness to it owing to the use of dry coconut instead of the wet variant. The dish easily pairs with any type of fragrant rice, phulka, roti, naan or chapati.
|Serves||Preparation Time||Cooking Time|
|4 People||20-30 Minutes||20-35 Minutes|
- 250 gm onions
- 500 gm prawns, de – veined and shelled
- 150 gm tomato
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 5 – 6 red chillies
- 100 gm dry coconut
- 6 – 8 black pepper
- 1/4th tsp turmeric powder
- Juice of 1 lemon
- Salt to taste
- 2 tbsp cumin seeds
- 4 cloves garlic
- 1 inch ginger
- 4 tbsp oil
In a bowl, take turmeric powder, lemon juice and salt. Mix it well.
Add prawns in the bowl. Ensure they are washed and de-veined before they are added to the marination paste. Marinate prawns for 30 minutes.
In mortar and pestle, take black pepper powder, cumin seeds, red chillies, garlic and ginger. Grind to a coarse paste.
Also grind tomatoes and onions in a blender, but separately.
In a pan, pour oil and keep the flame on medium. Add cumin seeds and ground masala. Now, pour onion paste and let it cook for 4-5 minutes. Next, add tomato paste and allow it to cook for 2 minutes.
Place marinated prawns in the pan. Fry them for a minute, add water according to your requirement and close the lid to let it cook for 5-8 min.
Switch off the gas.
Serve hot with roti or steamed rice.