Ms.RubyM

2 years ago

Curry Recipe


Skin-on prawns – 500 g (head optional)
Onion – 2 medium (finely chopped)
Tomato – 1 large (finely chopped)
Ginger-garlic paste – 1½ tbsp
Green chillies – 2 (slit)
Curry leaves – 10–12
Turmeric powder – ½ tsp
Red chilli powder – 1 tsp
Kashmiri chilli powder – 1 tsp
Coriander powder – 2 tsp
Cumin powder – 1 tsp
Garam masala – ½ tsp
Tamarind pulp – 1 tbsp (or kokum)
Water – as needed
Oil – 3 tbsp
Salt – to taste
Fresh coriander – for garnish

How to Clean Skin-On Prawns
Wash well in running water.
Cut off the sharp rostrum (front spike).
Slit lightly along the back and remove the vein.
Rinse and keep aside.


Heat oil in a pan. Add curry leaves & green chillies.
Add onions; sauté till golden.
Add ginger-garlic paste; cook till aromatic.
Add tomatoes; cook till soft and oil separates.
Add turmeric, chilli powders, coriander powder, cumin & salt.
Add a little water and simmer for 2 minutes.
Add skin-on prawns, mix gently.
Cover and cook on medium flame for 6–8 minutes.
Add tamarind pulp and garam masala.
Simmer 1–2 minutes, switch off flame.

with fresh coriander.