Wednesday, March 28, 2012

Prawn Curry

I've been off this blog for quite a while now, courtesy second season of 'motherhood'. So am coming back with a bang now:))) Hope the enthusiasm continues...The recipe chosen for today is 'Prawn Curry'. Since i have a crunch for time currently, I give the credit of this recipe to Pushpanjali, my loving friend, who mailed it to me a few months ago, on one of the weekends, when i had wanted to prepare something different from usual. I had eaten this curry plenty of times at her place and used to be 'the' person to empty the container everytime she made it. Its very tasty and goes very well with white rice. So, here is the copy-paste of her mail :) Enjoy....Picture will posted the next time i prepare it.

Time Taken: 25-30 minutes.

Serving Size- 4 people

Ingredients Used:
Cleaned/Deveined prawns: 200g
Whole spices: Cardomom(1), Cinnamon( 2 small sticks), cloves(2 buds)
Onions: 2-3 medium sized
Coriander and methi leaves- one cup full each.
Tomatoes: 3 (or more depending on how thick you want the gravy to be)
Ginger garlic paste: 1/4 tsp
Red chilli powder- 1 tsp
Coriander powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Cooking oil- 3 tsp.
Salt- as per your taste
Coconut milk- One half of the canned coconut milk that we get in the grocery stores/supermarkets.

Method of Preparation:

Take oil in a kadai(frying pan), add whole masala(clove, cardamom n cinnamon). Then, add finely chopped onions and saute till golden brown... then add methi leaves n coriander leaves. Once that is fried nicely, add ginger garlic paste. After a minute or two, add tomatoes(if you want more gravy, then add more tomatoes). Add chilli power, dhaniya(coriander) powder, turmeric and salt...Once the tomato is cooked well, add prawns. Pour in some water and cook for 15-20 mins till the prawn is cooked well.. You could finally add coconut milk or grated coconut for the Mangalore or Kerala style flavour..Serve with hot white rice.