Wednesday, January 30, 2013

Spicy Prawns Curry!

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!

Serves 4


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.
And we are done! That's it, its that easy but oh-so-tasty. Season with coriander leaves at the end. Ready to serve!!

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