Prawns or Shrimps are the most widely consumed sea foods in all parts of the world. It has a unique taste. Usually in Kerala most of the dishes are made of coconut...and same applies to prawns also. But here I tried to make a spicy prawn curry without using coconut.
INGREDIENTS
Shrimp / Prawn - 1 lb
Onion - 2 Big, chopped
Tomato - 2 Big, cubed
Ginger - 1" piece
Garlic - 4-5 cloves
Green chillies - 4-5, slit lengthwise
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Kashmiri chilli powder - 1 tsp (Gives a deep red color to the curry)
Pepper powder - 1/2 tsp
Cardamom - 3-4, crushed
Cloves - 4-5, crushed
Cinnamon - 1" stick
Curry leaves - 1 twig
Cilantro - 1/2 bunch, chopped
Salt - As required
Oil - 2 Tbsp
METHOD
Remove the shell, de-vein and wash the prawn thoroughly. Let it drain for 15 minutes. Marinate the shrimp with turmeric salt and a little chilli powder. Let it stand for another 15 minutes in the refrigerator. Crush the ginger-garlic together till they are mashed thoroughly. In a pan heat oil and saute the prawns till the raw smell is gone. Transfer into a plate and keep aside.
Now add some more oil if needed and put in the cardamom, cloves, cinnamon and curry leaves. Saute the onions till translucent. Take care not to burn them. Now add the crushed ginger-garlic and the slit green chillies. Saute them nicely till an aroma comes and the whole mixture gets a nice brown texture. Now add the tomatoes and saute till they turn mushy and the oil starts separating . Put in all the spices and salt. You can adjust the spiciness as per your palate. put into it the fried prawns and stir well as to coat the entire prawn. Now add around 1/2- 1 cup water into this mixture. Be careful while adding water that the curry should not be too watery. When the curry starts boiling add the cilantro and remove from heat. This curry goes along well with plain rice, pulav, biriyani or chapati.
INGREDIENTS
Shrimp / Prawn - 1 lb
Onion - 2 Big, chopped
Tomato - 2 Big, cubed
Ginger - 1" piece
Garlic - 4-5 cloves
Green chillies - 4-5, slit lengthwise
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Kashmiri chilli powder - 1 tsp (Gives a deep red color to the curry)
Pepper powder - 1/2 tsp
Cardamom - 3-4, crushed
Cloves - 4-5, crushed
Cinnamon - 1" stick
Curry leaves - 1 twig
Cilantro - 1/2 bunch, chopped
Salt - As required
Oil - 2 Tbsp
METHOD
Remove the shell, de-vein and wash the prawn thoroughly. Let it drain for 15 minutes. Marinate the shrimp with turmeric salt and a little chilli powder. Let it stand for another 15 minutes in the refrigerator. Crush the ginger-garlic together till they are mashed thoroughly. In a pan heat oil and saute the prawns till the raw smell is gone. Transfer into a plate and keep aside.
Now add some more oil if needed and put in the cardamom, cloves, cinnamon and curry leaves. Saute the onions till translucent. Take care not to burn them. Now add the crushed ginger-garlic and the slit green chillies. Saute them nicely till an aroma comes and the whole mixture gets a nice brown texture. Now add the tomatoes and saute till they turn mushy and the oil starts separating . Put in all the spices and salt. You can adjust the spiciness as per your palate. put into it the fried prawns and stir well as to coat the entire prawn. Now add around 1/2- 1 cup water into this mixture. Be careful while adding water that the curry should not be too watery. When the curry starts boiling add the cilantro and remove from heat. This curry goes along well with plain rice, pulav, biriyani or chapati.
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