Creamy prawn curry
Creamy prawn curry Creamy prawn curry
Creamy prawn curry Creamy prawn curry
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| Creamy Prawn Curry |
I remember as child ,I always liked prawns just because I would always get the feeling of munching cashews , the look and the crunchiness was similar to that of cashews for me. And my mother would just deep fry them in refined oil and sprinkle some salt, pepper and chat masala and we would devour them in minutes. I love when the prawns pinken and curl up on frying even though I have turned into a vegetarian since the last five years.
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| Creamy Prawn Curry |
Here is a prawn curry recipe which I am posting on the blog keeping my sister’s tastes in mind.She likes prawn curry but the there should’nt be just prawns in it and unlike the previous prawn curry that I have put up on the blog , no chunks of tomatoes, just a smooth silky curry with a few prawns and a mild flavor of the spices.
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| Creamy Prawn Curry |
Ingredients for Creamy prawn curry:
1. 300 grams shelled and deveined prawns ( about one cup heaped)
2. ¾ th boiled peas
3. One cup cubed carrots
4. 4-5 tablespoons tomato puree
5. One level tablespoon ginger garlic paste
6. One level teaspoon coriander powder
7. Half a teaspoon turmeric powder
8. ¾ th teaspoon Kashmiri red chilli powder
9. Salt to taste or about one and half teaspoon
10. Two generous pinches of fenugreek seed powder ( optional)
11. Two generous pinches of fennel seed powder / saunf powder ( optional)
12. Two medium onions sliced thin
13. A few sprigs of curry leaves
14. One teaspoon cumin seeds
15. 3-4 tablespoons refind oil
16. 200 ml coconut milk
Method for Creamy Prawn curry:
1. Take oil in a heavy bottomed pan and when it gets warm on medium heat add the cumin seeds.
2. The moment they change colour after a few seconds add the curry leaves and tumble in the carrots.
3. Stir the carrots for 2-3 minutes and then add the peas and stir for another two minutes.
4. Remove the carrots and peas and keep aside and in the same pan add the sliced onions.
5. Stir fry the onions till they turn a golden brown and then add the tomato puree, ginger garlic paste, turmeric powder, coriander powder and the Kashmiri red chilli powder one by one and stir till the mixture begins to leave oil on the sides.
6. Add just about a quarter cup of water and the moment it comes to a boil tumble in the prawns , give a stir and cover and let the prawns cook for about five minutes or till cooked through.
7. Add the peas and the carrots followed by the coconut milk, and the moment the curry on the sides of the pan begins to simmer, just turn off the gas and sprinkle the dry fenugreek powder and the fennel seed powder and the salt and give a good stir.
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| Creamy Prawn Curry |
8. Serve hot with rice or noodles.
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| Creamy Prawn Curry |
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