Prawn Curry
Have you tried the regular Palak Paneer with the twist of Fresh Green Garlic? No? Try this
Prep. : 20 Mins
Cook. : 30 Mins
Total Time :
50 mins
Cuisine : Indian
Servings : 3
Prawns- 500gm
For the gravy paste
Fresh coriander leaves – 1 cup
Garlic cloves – 6
Ginger – 1 inch
Green chillies- 5
Fresh coconut (sliced)- ½ cup
Cumin seeds – 1 tsp
Oil- 2 tbsp
Curry leaves – 8-10
Onion (sliced)- 3 (medium)
Tomatoes (diced)- 2 (medium)
Salt- to taste
Turmeric powder – ½ tsp
Red chilli powder – ½ tsp
Coriander powder – 1 tbsp
Water – enough water to cook the masala
- First make the paste
- In a mixer grinder jar, add coconut along with ginger, garlic, cumin seeds and green chillies, grind them to a coarse paste.
- Now add fresh coriander leaves and water in the jar and grind to a rough paste.
- Heat oil in a deep bottomed pan (kadhai), add curry leaves followed by onions, give a stir and let it cook till golden brown.
- Then add the coriander paste in the kadhai and roast (bhuno) it well.
- Mash the masala with the back of the ladle so you get a nice thick masala.
- Let the masala cook till the oil starts releasing from the sides.
- Now add the tomatoes and mix well.
- Season with salt and then add the turmeric powder, red chilli powder and coriander powder. Mix everything together to combine all the ingredients.
- Add water and let the masala cook well.
- Once the gravy is properly cooked, add the prawns and give a gentle stir. Let it cook for about 8-10 mins (depending upon the prawns sizes) or till the prawns are cooked through.
- Once done, serve hot in a serving platter along with steamed rice.
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