Prawn Curry
This Prawn curry recipe is a typical Maharashtrian curry, especially in the coastal areas. What makes it distinct is the Garam Masala used in the recipe. Every household has a family recipe, but, certain ingredients such as mace, star anise, fennel seeds etc. are common. Even though most ingredients are common, the proportions in which they are added to the spice blend makes it unique. If you do not have access to any fish masala, you can substitute it with garam masala. I guarantee that the curry will still taste delicious.
All these curries have either tamarind or kokum used as a souring agent. I have used tamarind pulp in the recipe.
Preparation time :
10 minutes
Cooking time :
15 minutes
Total time :
1 hour (incl. resting time)
Serves :
4
Ingredients
Prawns raw de-veined and de-shelled 250 grams
Turmeric
Chilli powder
Salt
Garlic paste
Ginger paste
Coconut
Coriander
Green chilli
Garlic cloves
Ginger
Onion
Tomato
Garam masala
Tamarind pulp
Oil
Water
Prawn curry
Prawn curry
Directions
Apply turmeric, chilli powder, 1 tsp salt, garlic paste and ginger paste to prawns. Keep aside at leasr for 30 minutes.
In a blender, add all ingredients for the green paste and blend into smooth paste. Add little water, if needed.
In a pan heat oil, saute onion till translucent.
Add tomatoes and sauté until cooked.
Add green paste and cook till the mixture is cooked and looks almost dry. Approximately for 4 minutes.
Add chilli powder and garam masala and cook further for a couple of minutes.
Add marinated prawns to the pan. Coat well.
Add 1 cup of hot water, mix well. Gradually add more water to adjust the consistency.
Add tamarind pulp and 1 teaspoon of salt mix well.
Cook on medium heat for about 3-4 minutes. Prawns will curl as they cook. Do not overcook otherwise they will become rubbery.
Garnish with fresh coriander.
Serve hot with rice or roti.
Assembly
Serving Suggestions