Prawns Spicy Garlic Gravy
This dish has fascinated me since my days in Hong Kong. The made this beautiful prawn gravy with steam rice on the streets of Lan tau island and i was visiting with a friend of mine. I immediately fell in love with the spicy gravy and crispy prawns. When i finished my meal, i asked for the chef and asked him to explain how he made his dish, even though his dish was a little sweet with soy sauce and some others i tried making my way with a little indian spices and it turned out amazing. Hope you like it too.
Prawns Spicy Garlic Gravy
This dish has fascinated me since my days in Hong Kong. The made this beautiful prawn gravy with steam rice on the streets of Lan tau island and i was visiting with a friend of mine. I immediately fell in love with the spicy gravy and crispy prawns. When i finished my meal, i asked for the chef and asked him to explain how he made his dish, even though his dish was a little sweet with soy sauce and some others i tried making my way with a little indian spices and it turned out amazing. Hope you like it too.
Cooking Instructions
- 1
Heat oil in a pan
- 2
Add cumin powder and 1 teaspoon garlic paste
- 3
Add finely chopped onions
- 4
Add garlic ginger paste when onions are golden brown
- 5
Fry the mixture for 5 minutes
- 6
Add prawns
- 7
Add pepper and fry till crisp
- 8
Add tomatoes as a layer above the onions and prawns
- 9
Then add red chili powder, green chilis and coriander powder with cumin powder
- 10
Add finely chopped coriander and salt
- 11
Cook for 10 - 12 minutes with closed lid
- 12
Open the lid and mix properly
- 13
Adjust salt and spices accordingly
- 14
Add one tbsp of butter to add richness to the gravy
- 15
Serve hot
- 16
Extra points to remember, once you have caramilized the onions and have added the garlic ginger and tomatoes it is very important to mush and stir the gravy. Incomplete cooking is when you are able to see the onions and tomatoes, make sure your gravy is 75% smooth as a paste. Addition use prawn stock with the shells you remove and reduce it till you get a thick stock. The prawns need to be stir fried with butter and garlic before adding it to the gravy.
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