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 :
30-35 minutes

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.