Restaurant style Prawn curry

Name: Restaurant style Prawn curry
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 grams medium sized prawn; 1 big onion sliced; 2 teaspoon ginger-garlic paste; 1 big onion chopped; 2 tablespoon grated coconut; 2 tablespoon coconut milk; 1 teaspoon chilli powder; 1/2 teaspoon turmeric powder; 1 teaspoon coriander powder; 1/2 teaspoon cumin powder; 1/4 teaspoon fennel powder; 1/2 teaspoon garam masala powder; 3 tablespoon vegetable oil; 1/2 teaspoon cumin seeds; 4-5 curry leaves; 1-2 pods garlic chopped; 2-3 green or red chilli; to taste Salt

Sabrina Yasmin @barak_kitchen

Riyadh

#curry
There are a rich varieties of curries in Indian subcontinent. They re so delicious and popular that most of the restaurants around the world serves curries with their local touch. I am sharing today a very popular seafood curry Prawn curry with South Indian touch.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

4 servings

250 gramsmedium sized prawn
1big onion sliced
2 teaspoonginger-garlic paste
1big onion chopped
2 tablespoongrated coconut
2 tablespooncoconut milk
1 teaspoonchilli powder
1/2 teaspoonturmeric powder
1 teaspooncoriander powder
1/2 teaspooncumin powder
1/4 teaspoon fennel powder
1/2 teaspoongaram masala powder
3 tablespoonvegetable oil
1/2 teaspooncumin seeds
4-5curry leaves
1-2 podsgarlic chopped
2-3green or red chilli
to tasteSalt

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Steps

1

Heat 2 tablespoon of oil in a pan.
2

Saute chopped onion for 2-3 minutes.
3

Add ginger-garlic paste and saute for few seconds.
4

Add chopped tomato.
5

Stir for 1 minute.
6

Add salt, coriander, cumin, fennel, red chilli, turmeric and garam masala powder.
7

Mix and fry for a minute and then add grated coconut.
8

Mix well and continue to fry for 1-2 minutes.
9

Remove from heat and let the mixture cool.
10

De vein, remove the shell and clean prawns.
11

Keep aside.
12

Grind the prepared mixture to make a smooth paste.
13

Heat 1 tablespoon of oil in a pan.
14

Splatter cumin seeds,split fresh chilli, chopped garlic and curry leaves.
15

Add the prepared prawns and fry for a minute or till the prawns change colour.
16

Add the prepared curry paste and mix well to combine.
17

Add coconut milk and give it a boil.
18

Adjust the gravy consistency according to your choice by adding more coconut milk or water.
19

Check the salt and remove from heat.
20

Don't overcook the curry, or the prawns will be rubbery in texture. Remove from heat when the curry starts to boil.
21

Transfer to a serving bowl.
22

Garnish with curry leaves or coriander leaves and serve with fried rice, jeera rice or steamed rice.