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One of my friend was gonna come for lunch,  she loves seafood so I thought of making prawns curry. I wanted to make something new so I just did an experiment with this dish, but believe me it came out so flavorful and amazing. It’s very creamy in texture and rich in taste. Flavor of each spices is just burst into mouth. Ingredients may look a lot but believe me this recipe is very easy.

Ingredients:
to marinate prawns:
17-18 Prawns cleaned and deveined
1/4 Tsp turmeric
salt
lemon juice
pinch of asefoetida
2 Garlic cloves
1/4 inch ginger

Method:
In a bowl take prawns, some salt , turmeric and asefoetida, lemon juice, mix well and keep marinated for 15-20 minutes. Then drain water from the marinated prawns. Take garlic and ginger, make paste and marinate prawns with it(keep aside for 30 minutes).

Grounded paste:
1/4 cup fresh grated coconut(I used frozen)
3/4 Onion(sliced)
1 well ripe tomato(chopped)
1/2 Tsp cumin seeds
2 garlic pods
1//4  inch ginger
3-4 Curry leaves
2 Tsp oil

Method:
Heat a kadhai, add 2 Tsp oil, add cumin seeds and let it splutter. Now add sliced onion and cook till translucent., now add remaining ginger garlic and tomato.  Cook till tomato becomes mushy and leaves oil from the sides. Add curry leaves, and grated coconut. saute for 2-3 minutes on low- medium heat. Transfer it to blender, add 1/4-1/2 cup water and make fine paste.

Curry:
1 Tsp onion
1/4 onion chopped finely
1 Tsp red chili powder
1/2 Tsp garam masala
1/4 Inch red kashmiri chili powder
1/4 Tsp turmeric
salt for taste
2-3 Kokum/amsul
chopped coriander leaves for garnishing

Method:
In same kadhai heat remaining oil, add chopped onion  and cook till it becomes transparent. Now add marinated prawns, cook for 1-2 minutes. Add red chili powder, garam masala, turmeric, kasmiri red chili powder and mix well. Add grounded paste, add salt and mix well. Add kokum, and cook till gravy thickens a bit.
Garnish with chopped coriander and serve with chapati, rice!

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