Prawns curry is a delicious curry served with steamed rice. It is a coconut based curry with mild spices, which are fried and grounded, makes a delicious and perfect curry to serve with steamed rice. This is one of the easiest curry recipe, do try and enjoy as a side dish for rice.

Preparation time – 15 min

Cooking time – 20 min

Serves – 4

Ingredients  for –

Prawns – 1 kg (baby/jumbo prawns)

To grind –

Coconut – 1/2 part of a coconut grated

Onion – 1 medium chopped roughly

Tomato – 1 big or 2 small chopped

Garlic – 10 cloves

Ginger – 1/2 inch chopped

Clove – 2-3 no’s

Cinnamon – 2 small pieces

Dry red (byadgi) chilies – 15 soaked in Luke warm water

Coriander powder – 1 1/2 tbs

Turmeric powder – 1/4 tsp

Oil – 2 tsp

Method –

To grind –

Heat a pan by adding 2 tsp of oil in it, when it is hot add ginger, garlic, clove and cinnamon and fry for a while..

until you get a fresh aroma.

Add onion fry until it turns translucent, then add chopped tomatoes fry until it becomes soft..then add grated coconut fry for a while. switch off the flame. Allow it to cool

Add all the ingredients in a mixer jar and add soaked dry chilies in it and grind to a fine paste by adding water. When it is done add coriander powder and turmeric powder, combine and set aside.

Ingredients –

For tempering –

Onion – 1/2 part of a onion chopped

Garlic – 3-4 cloves peeled and crushed

Curry leaves – 2-3 springs

Dry kokum – 2 no’s (optional – to add while boiling the curry)

Coriander – for garnishing

Oil for tempering

Salt to taste

Method –

To make or to prepare prawns curry –

Devain prawns, rinse it thrice in water, drain the water in it. Add 1/4 tsp of turmeric powder and salt, toss it well and keep ready,

Heat a vessel/casserole by adding oil in it, when it is hot add crushed garlic and curry leaves in it, fry until you get a fresh aroma,

Then add chopped onion and fry until translucent, add chopped coriander and saute.

Add grounded paste in to it and saute, add water to your consistency, bring it to boil, add salt to taste.

When the curry begins to boil add dry kokum into it and boil it for 5-6 min in a high flame, stir occasionally before it is done.

Add prawns into the curry and boil it for 3 to 4 min, turn off the flame. Close the lid of the casserole. Rest it for 5 – 6 min before you serve.

Serve Prawns curry hot with steamed rice and accompany it with fish fry and Enjoy!!!

Notes –

I have added fresh baby prawns to prepare this recipe, which was absolutely delicious in taste. You can also prepare with jumbo prawns as well.

The chilly used in the curry is mild hot, which gives a nice colour to the dish, if not you may use chilly powder to prepare the recipe as well.

Home made Coriander powder which i use is dry roasted and powdered to a fine powder.