Saturday, December 26, 2015

Prawn curry

  • 150gm prawn
  • One big onion
  • 200ml tomato puree
  • 200cc Dry grated coconut
  • 3 garlic cloves
  • ½ cc ginger
  • 4 black pepper
  • 3 red chili whole
  • 1 green chili
  • 10cc coriander seeds
  • 5cc cumin seeds
  • 10cc salt
  • Turmeric powder 2.5cc
  • Cumin powder 2.5cc
  • 4 curry leaves
  • 50cc oil
  • 500ml water
  • Green coriander leaves to garnish

  • Clean and wash the prawns
  • Finely chop onion, garlic, green chili and ginger
  • Add 2.5cc salt and 2.5cc turmeric powder in prawns and leave it to marinate for 30 minutes

  • Heat 40cc oil in a pan
  • Once oil is heated, add curry leaves, coriander seeds, black pepper, and cumin seeds. Cook for 30 seconds
  • Add chopped onion, garlic, chili, and ginger. Mix well and cook for another 7 minutes on medium heat
  • Add grated coconut, cook for a minute
  • Add tomato puree, salt, and cumin powder. Mix and cook for 10 minutes.
  • Take cooked masala in grinder jar, put 100ml water and grind well

  • Heat 10cc oil in the pan and fry marinated prawns for 2 minutes till prawn color become orange
  • Add grind-ed masala in pan, add 400ml water while mixing
  • Cook for 6 to 8 minutes on medium heat
  • Add coriander leaves to garnish