Sunday Prawn Curry
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.