PRAWN CURRY

 PRAWN CURRY

My husband and I love shrimps, or prawns as they are commonly called in India. They are called Jhinga  in Hindi, Sigadi in Kannada, and Sungat in my mother tongue, Konkani. 

Elsewhere in this blog, you will find recipes for some dishes made with prawns such as:-

• Goan Prawn Curry
• Sungta Humman
• Prawn Masala

Besides being so yummy - prawns are rich in Omega 3 Fatty Acids and have an abundance of proteins. So, I make some prawn dish from time to time.

I have adapted this from Prawn Curry from Indian Healthy Recipes.

In making this dish I have used Large Sized Freshwater Prawns, cleaned and deveined, from Licious. 

I find the quality to be excellent and the fact you get it delivered home makes it a sensible and easy solution to buying prawns. 

We enjoyed this dish immensely- served as an accompaniment for hot rotis. I hope you will like this too!  

Ingredients:-

• Large sized Prawns, 18-20 
• Cumin Seeds, 1/4 tsp
• Green Chilli, slit, 1
• Curry Leaves, 1 sprig
• Garlic Clove, large sized, 1
• Coriander Leaves, 2 tbsp - for garnish
• Tamarind, a pellet sized piece

For the Masala:

• Onion, medium sized, 1 
• Ginger Garlic Paste, 1 tsp
• Tomato, large-sized, 1 
• Fresh Coconut Gratings, 1/4 cup
• Turmeric Powder, 1/8 tsp
• Kashmiri Red Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• Garam Masala, 1/2  tsp
• Salt, to taste
• Oil, 1 tbsp ( for roasting ingredients for grinding) + 1 and 1/2 tbsp 

Method:- 

Wash the cleaned and deveined prawns thoroughly. Keep aside

Chop the tomato and onion

Chop the garlic clove 

Slit the green chilli

Finely chop the coriander leaves

Heat 1 tbsp oil in a thick-bottomed kadhai, when it gets heated add the chopped onion and saute till they become translucent

Add the ginger garlic paste and saute till the raw smell goes

Next add the chopped tomatoes, a little salt, and turmeric powder. Mix well and cook on medium heat till the tomatoes become soft and mushy

To this add the garam masala powder, coriander powder, Kashmiri red chilli powder and fresh coconut gratings

Saute on medium heat for 3-4 minutes taking care to see the spices don't get burnt

Transfer to a plate and let this cool completely

Once it is cooled, transfer to a mixer jar, aadd the piece of tamarind and 3/4 cup of water  

Grind to a smooth paste and keep aside

Heat 1 to 1 and 1/2 tbsp of oil in the same kadhai and on medium heat add the cumin seeds

When they sizzle, add the slit green chilli, and chopped garlic

Saute till the garlic gets roasted then add the curry leaves and saute for a few seconds

Add the freshly prepared ground paste and mix well

Add water to get a curry like consistency

Check for salt and add if required 

Bring this to a boil and cook till the curry thickens

Now lower the heat and add the prawns one by one

Let it cook on medium  heat till the prawns tails form a C shape which indicates the  prawns are fully cooked. Please remember prawns get cooked very fast- approximately 3-4 minutes

Switch off the gas and garnish the Prawn Curry with finely chopped coriander leaves

Transfer to a serving bowl

Serve hot with jeera rice/fried rice or rotis