PRAWN COCONUT CURRY 

Prawn has its own taste… What i think is not to adhere much spices to them and let its aroma get incorporate well into the spices and give the rich prawny essence to the gravy .

I have used 1/2 kg of tiger prawns for this recipe which I got luckily yesterday in nearby supermarket. You can use any prawns but try to get the jumbo species.

When using salt, be careful as prawns have some quantity of natural salt in them.

  

Ingredients

For Marination Of Prawns :

1/2 kg prawns, 1/2 tsp turmeric powder, 1/2 tsp red chilli powder, salt as per taste and 1/4 tsp lemon juice.

For Prawn Coconut Gravy :

3 tbsp mustard oil ( you can use any vegetable or coconut oil too) , 1 tsp sugar, 1/2 tsp cumin powder, 1/2 tsp corriander powder, 1/4 tsp black pepper powder, 1/2 tbsp kashmiri chilli powder, 1 tbsp tomato paste or 3 tbsp tomato puree, 100 ml coconut milk, salt.

Method

Take cleaned prawns in a bowl. Add all the ingredients written above for marination. Mix them well and marinate for atleast 4-5 hrs.

Now place a pan on gas stove. Pour oil and let it heat up. Add sugar and let it melt. 

  

Now place the prawns in the pan and cook for 30 seconds from each side.

  

 

 Add all the gravy spices and tomato paste or puree too. Fry for 1 minute. 

  

Add coconut milk and let it cook covered for 5-7 minutes on medium flame. Once cooked, switch off the burner and serve hot with steamed rice or chappati or bhakhri.


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