PRAWN CURRY

 PRAWN CURRY

Today's recipe is for a yummy Prawns Curry -cooked in a tomato-onion based masala with spices - that goes great with fried rice and rotis. 

My husband and I love shrimps, or prawns as they are commonly called in India. Prawns are known as Jinga in Hindi, Zinga in Marathi, Sigadi in Kannada, and Sungat in my mother tongue, Konkani. 

Apart from being very tasty, prawns are rich in Omega 3 Fatty Acids and have an abundance of proteins . 

Elsewhere in this blog, you will find the recipe for Sungta Humman, a spicy dish made with prawns- from our coastal Konkani cuisine.

I have adapted this recipe from Prawn Curry in Swasti's Indian Healthy Recipes. 

We tried this out recently and loved it served with Jeera Rice . 

Ingredients:-

• Prawns, 20-25, about 250 gms
• Cumin Seeds, 1/4 tsp
• Garlic Cloves,, 2 
• Green Chilli, 1
• Curry Leaves, 1 sprig
• Coriander Leaves, 1 tbsp, for garnish
• Salt, to taste
• Oil, 1 tbsp 

For the Masala:-

• Large -sized Onion, 1 
• Ginger Garlic Paste, 1 tsp
• Large-sized Tomato, 1
• Coconut Gratings, 2 tbsp 
• Turmeric Powder, 1/8 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• Kitchen King Masala, 1/3 tsp
• Oil, 1 tbsp 

Method:-

Wash, peel and devein the prawns, clean them, drain away the water and keep aside

Chop the onion, tomato and garlic cloves

Slit the green chilli

Finely chop the coriander leaves 

Heat 1 tbsp of oil in a thick-bottomed kadhai and add the chopped onion and sauté till it turns translucent

To this add the ginger garlic paste and sauté till the raw smell goes

Add the chopped tomato, salt and turmeric powder and cook till the tomato becomes soft and mushy

Next add the chilli powder, coriander powder and the Kitchen King masala and coconut gratings

Mix well and fry for 3-4 minutes 

Switch off the gas and allow the mixture to cool

Transfer to mixer jar, add the required amount of water and grind it to a smooth paste/masala

Heat 1 tbsp of oil in the same kadhai and on medium heat add the cumin seeds and when they sizzle add the slit green chilli and chopped garlic

Saute till the garlic changes colour and gives off a nice aroma 

Add the curry leaves and sauté for a few seconds

Now add the freshly prepared masala and mix well, add water as required to get a curry consistency

Check for salt and add if required, then bring to a boil

Reduce the heat and let it simmer for a few minutes

To this add the prawns 

Cook on medium heat till the prawns get done

You will know the prawns are done when they swirl to a a C shape 

Switch off the gas and garnish with finely chopped coriander leaves

Serve with fried rice or rotis