This is a very simple and quick prawn curry. Whether lunch or dinner it’s just perfect to dig in anytime. No fancy spices and yet it tastes superb, it can be made either dry or with gravy depending on your choice. Enjoy this appetizing prawn masala/curry with aromatic basmati rice. Get ready with your kitchen tools and lets cook !! 🙂
Preparation time: 10-15 minutes Cooking time: 15-20 minutes Serves: 2-3 people
- 350-400 g raw or cooked king or tiger prawns
- 2 tbsp of cooking oil
- 1 medium onion, chopped
- 1 tsp garlic paste or 3-4 cloves of garlic, minced
- 1 tsp ginger paste or 1 inch piece of fresh ginger minced
- 1 medium tomato, chopped and skinned(if you don’t like the skin)*
*method for removing the skin: pour some hot water in a pan, put the tomato in it for few minutes and cover with the lid. You will notice that the skin will start coming off, take it out and peel off the skin.
- 4 tbsp natural set or Greek style yogurt diluted with some water and whisked smooth so that there are no lumps(add water according to the required thickness for gravy)
- 1 tsp red chili powder(adjust according to the spiciness you want)
- 1/2 tsp ground black pepper
- 1/2 tsp turmeric powder
- 1/2 tsp cumin seeds
- 1/2 tsp coriander powder
- salt to taste
- 1 medium sized chopped green chilly deseeded(optional)
- chopped coriander leaves for garnish
- Heat the oil in a pan and add cumin seeds and let them crackle.
- Add onions and sauté or fry until translucent.
- Add ginger and garlic paste or mince and sauté for a minute.
- Add tomatoes and sauté for a 1-2 minutes
- Add chili powder, black pepper, turmeric and cook until oil separates out.
- Add yogurt stirring continuously otherwise it will start coagulating. Keep stirring it for a while until it is mixed properly with the masala /paste.
- Give it a quick boil and simmer it for a few minutes depending upon required consistency of gravy.
- Turn off the heat and add prawns stirring them in the gravy and cover it with a lid so that they can absorb the masala or gravy.
- Serve hot garnished with coriander and green chilies.
(Adapted from: Curry – Fragrant Dishes from India,Thailand,Malaysia & Indonesia by Vivek Singh, David Thompson, Mahmood Akbar, Corrine Trang, Sri Owen, Das Sreedharan and published by Dorling Kindersley Limited)
If you are looking for some slow cooker recipes, don’t forget to check this one – Slow Cooked Chicken Pasanda Curry.