|
Prawns CurryPrawns curry is a prawns preparation with coconut. This recipe is not very spicy so increase the quantity of chilies, if you want to make it hot. Ingredients we will require to prepare this recipe: Medium or large prawns (jhinga) : 500 grams Ginger paste (adrak) : . . . . . . . 1 table spoon Garlic paste (lasoon) : . . . . . 1/2 table spoon Red chili powder (lal mirchi) : . . . 1 tea spoon Turmeric powder (haldi) : . . . . . 1/2 tea spoon Onions (pyaj) : . . . . . . . . . . . . . . . . . 2 to 3 Tomatoes (tamater) : . . . . . . . . . . . . . . two Coriander powder (dhania) : . . . 1 table spoon Cumin seed (jeera) : . . . . . . . . . 1 tea spoon Fennel seed (sauf) : . . . . . . . . 1/2 tea spoon Cinnamon :(dalchini) : . . . . . . . . . . . 1/2 inch Cloves (lavang) : . . . . . . . . . . . . . . . . 2 to 3 Coconut milk (narial ka dudh) : . . . . . . 1 cup Oil (tel) : . . . . . . . . . . . . . . . . . . . 1/4 cup Coriander leaves (hara dhania) Salt (namak) as per your taste De-vein prawns and mix red chili powder, turmeric powder and salt. Keep it for ten to fifteen minutes. Heat oil in a pan and fry finely chopped onion till it is just transparent. Add ginger and garlic paste. Fry for half a minute and then add cumin seed, coriander powder, fennel seed, cinnamon and cloves. Fry for half a minute and then add prawns. Mix it well and cook it for two minutes. Add chopped tomatoes and coconut milk. Cook on slow flame till tomatoes are soft and prawns are done. Garnish prawns curry with coriander leaves. Serve with steamed rice. You will also like this recipe - Chicken Afghani Return back to Home Page from Prawns curry
|
