Prawns are easily my favourite sea food. Be it in prawns gravy, prawns fry or prawns biriyani (*drooool*), they are the most divine things God created. When I need to make a quick-fix lunch or dinner I just make some jeera or ghee rice and accompany that with this easy-peasy prawns gravy. It's spicy, tangy and most of all super-easy. Here goes!
Prawns - 1 to 1-1/2cup (I used medium-sized shrimp, tail-off, peeled and deveined)
Onions - 2 medium
Tomatoes - 2 medium
Green Chillies - 2 Tbsp, chopped
Ginger garlic paste - 4 Tbsp
Curd - 2 Tbsps
Turmeric powder - 1 Tsp
Red chilly powder - 1 Tsp
Garam masala - 2 Tsp
Cinnamon - 1/2 Tsp
Mustard seeds - 1/2 Tsp
Coriander leaves to season
Oil - 2 Tbsp
water - 1/4 cup
- Marinate prawns with turmeric powder, red chilly powder, 2 Tbsp of ginger-garlic paste and salt. Set aside covered for at least 20 minutes.
- In a saucepan, heat oil, put mustard seeds and onions. Let onions caramelize slightly
- Add the green chillies and remaining 1 Tbsp of ginger-garlic paste. Stir and let cook on medium-low till raw smell of garlic goes
- Add the tomatoes, garam masala, cinnamon and salt. Let cook on medium-low till the tomatoes are tender.
- Now add the prawns along with marinade, stir and cook for about 5-10 minutes (take care not to over-cook as that makes the prawns rubbery and hard, not a very delightful thing to eat!)
- While the prawns are cooking, add curd and water. Curd is optional. I like the tangy taste curd gives. You can omit this and add some more water, instead.