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Before you jump to Spicy Prawn Curry recipe, you may want to read this short interesting healthy tips about Wholesome Energy Snacks.
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We hope you got insight from reading it, now let’s go back to spicy prawn curry recipe. To cook spicy prawn curry you only need 14 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Spicy Prawn Curry:
- Get 1/2 kg Prawn - Cleaned & de-viened
- Get 2 Onion - - Medium sized chopped
- You need 3 Tomato - - finely chopped
- Take 1 1/2 tbsps Ginger garlic paste
- You need handful Curry leaves
- Prepare 1 tsp Garam masala
- Take 4 tbsps Oil
- Use half Lime juice - [optional]
- Use Masala For : [Dry roast & Grind]
- Get 8 - 10 Peppercorns
- Get 1 tsp Jeera
- Use 1 tsp Saunf
- Get 6 - 8 chillies Dry
- Provide 1 tbsp coconut Shredded
Instructions to make Spicy Prawn Curry:
- Wash and devien the prawns clean and keep it aside.
- Heat a pan, keep the flame in medium and add all the above ingredients one by one mentioned "For Masala". Dry roast and transfer them into plate and cool before grinding.
- Grind all the ingredients into coarse powder without adding water.
- Now, Heat the pan, add oil, add the curry leaves, onions and sautee well. once it turns golden brown add ginger garlic paste and fry, add garam masala now add the chopped tomatoes and sautee further.
- Add the ground coarse powder to it and stir well.
- Now add the clean prawns, add salt mix once and close with lid and sim the flame. After 3-5 mins the dish will be ready to serve. Off the flame and add lime juice and garnish with coriander. Notes: Do not over-cook the prawns more than 5 - 7 Minutes this will make the prawn rubbery.
Prawns are rich in protiens, vitamins and are also good for those who are aiming for weight. Cook up a prawn curry tonight for a shellfish flavour sensation. These warming seafood dishes are infused with aromatic Indian and Thai spices. This prawn curry is spicy, sour, hot, sweet and tangy all at once. I use shallots for this dish as it is traditional and also they are milder.
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