Prawn Curry

Name: Prawn Curry
Total time: 1500 s
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 20 Jumbo Prawns or Shrimp, cleaned and deveined; Enough water to soak the prawns completely; 8 –10 dried Kashmiri Red Chillies; 6 Garlic Cloves; 1 teaspoon whole Peppercorns; 1 tablespoon whole Coriander Seeds; 1 teaspoon Cumin seeds; 1 small knob of Tamarind (1 teaspoon Tamarind Paste); 1 teaspoon Turmeric Powder; 1/2 cup grated Coconut; 1 cup Coconut Milk; for the curry; 2 tablespoons Coconut Oil; 1 tablespoon finely minced Ginger; 1/2 cup finely chopped Onions; 1/2 cup finely chopped Tomatoes; to taste Salt; 8 –10 Curry Leaves

Naina Ali @cook_22959763

#Wearetogether

Naina Ali @cook_22959763

Saved

Ingredients

25 min

4 servings

20Jumbo Prawns or Shrimp, cleaned and deveined
Enough water to soak the prawns completely
8–10 dried Kashmiri Red Chillies
6Garlic Cloves
1 teaspoonwhole Peppercorns
1 tablespoonwhole Coriander Seeds
1 teaspoonCumin seeds
1small knob of Tamarind (1 teaspoon Tamarind Paste)
1 teaspoonTurmeric Powder
1/2 cupgrated Coconut
1 cupCoconut Milk
for the curry
2 tablespoonsCoconut Oil
1 tablespoonfinely minced Ginger
1/2 cupfinely chopped Onions
1/2 cupfinely chopped Tomatoes
to tasteSalt
8–10 Curry Leaves

Saved

Steps

25 min

1

Start by defrosting prawns. Transfer prawns to a bowl and add enough cold water to soak them properly for 15 minutes. Before using, wash the prawns once or twice in running water and add them to the curry.
2

Grind all the ingredients mentioned under ground masala to a smooth paste and set aside
3

In a pan, heat coconut oil and add ginger and onions. Saute the onions till they are a light golden brown and add tomatoes. Cook the tomatoes for 5-7 minutes till they break down easily with the back of a spoon.
4

Add the ground masala and salt to the pan and bring it to a boil. Reduce the flame and simmer the masala for 10-15 minutes till the colour deepens slightly. Add the defrosted (drain the water) prawns to the gravy and cook them for 7-8 minutes. Sprinkle curry leaves on top, mix well and switch off the flame. Let the curry rest for 5 minutes before serving with steamed rice.