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Sunday Prawn Curry

Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Indian
Servings 2 People

Equipment

  • Pan or Khadai

Ingredients
  

  • 500 grams Curry Prawns Shelled and de-veined
  • 6 Large Tomatoes Peeled and chopped fine, or pureed in a blender
  • 2 Large Onions Chopped fine
  • 2 tbsp Thick garlic ginger paste
  • 2 level tsp Coriander Powder
  • 1 level tsp Turmeric Powder
  • 1 level tsp Kashmiri Chilli Powder or according to taste
  • 2 tsp Bolst’s Hot Curry Powder
  • 2 tsp Sugar
  • Salt to taste
  • 4-5 tbsp Vegetable Oil
  • 1 ½ Cup Hot Water

For the seasoning

  • 8-10 Curry leaves
  • 1 tsp Mustard leaves
  • ¼ tsp Scant Fenugreek Seeds
  • 3-4 Whole green chillies Slit lengthwise

Instructions
 

  • Peel and de-vein the prawns. Wash and pat dry. Mix in the turmeric and set aside.
  • Heat the oil in a pan or khadai. Add the chopped onions, and fry on a slow flame, stirring often, until just browned.
  • Add the garlic and ginger paste, and cook until the raw smell disappears.
  • Add the coriander powder, stir for a minute, then add the Kashmiri chili powder, and stir a few times, mixing well.
  • Sprinkle the Bolst’s curry powder, and stir well, taking care not to let the spices burn.
  • Pour in the pureed tomatoes, and stirring, cook on a low flame until all the spices are well blended with the tomato paste, which should have a sauce-like consistency.
  • Add the hot water, and bring to the boil. Add salt to taste, and the sugar.
  • When the gravy thickens just a little, add the prawns, give the curry a quick boil, and remove from the flame before the prawns overcook.
  • To season, heat 1 tbsp oil in a small pan. When hot, add the mustard seeds. When they splutter, add curry leaves, , fenugreek seeds and whole slit green chillies. Pour the contents of the pan over the prawn curry, and serve with steamed rice.

Notes

The curry should be like a thin broth, sour and spicy with a tiny hint of sweetness. Take care not to overcook the prawns, they will become hard and rubbery. It also works very well with de-veined, un-shelled prawns. The shells add a lot of flavour to the curry.
Keyword Prawn Curry