Prawns curry recipe
Prawns gravy, a cherished seafood delicacy, combines succulent prawns with a flavorful, well-spiced gravy.
Equipment
- cooking pan
Ingredients
- Prawns – 250gms
- Onions – 1
- Tomato – 2
- Ginger garlic paste – 1tsp
- Green chillies – 2
- Pepper powder – pinch
- Salt – required
- Oil – 3tsp
- Red chilli powder – 1tsp
- Turmeric – 1/4 tsp
- Coriander powder – 1/2tsp
- Jeera powder – 1/4tsp
- poppy seeds – 1/2tsp
- Garam masala – 1/2tsp
- Coriander leaves
- Cashew paste – 1tsp
- Fresh cream – 1tsp optional
Instructions
- Marination Magic: Begin by marinating the washed prawns with a pinch of salt, turmeric, Red chilli powder, ginger garlic paste and a teaspoon of oil. Allow them to absorb the flavors while you prepare the base.
- Soak the poppy seeds and cashew for 10min in water.
- Sauteing Symphony: Heat oil in a pan and sauté onions and tomatoes until they turn translucent. Once done, turn off the stove and let it cool. Grind this mixture along with poppy and cashew into a fine paste.
- Prawns Performance: In the same pan, add a bit more oil. Toss in the marinated prawns and green chilies. Stir them continuously, allowing the prawns to cook and absorb the aromatic spices.
- Spices Unite: Introduce cumin powder, coriander powder and red chili powder. Mix well to ensure the prawns are thoroughly coated with the spice blend.
- Creamy Texture:Now, add the creamy cashew paste and fry until any raw aroma dissipates. This step adds a luxurious texture and depth of flavor.
- Pour in a bit of water and let it simmer and cook for about 15 minutes, allowing the flavors to meld together.
- Taste the gravy and adjust the salt if necessary. Sprinkle the garam masala powder into the prawns gravy, Once satisfied, turn off the flame and get ready to savor your creation.
- Finishing Touch: To finish, garnish with a sprinkle of freshly chopped coriander leaves and a drizzle of cream. This is not only adds visual appeal but also a final touch of creamy indulgence.