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| Spicy prawn curry |
This prawn curry is spicy but the blended onion gives a sweetness to the curry.and children will love it.
Recipe summary
For
Spicy prawn curry
Preparation time: 30 minutes
Cooking 50 minutes
Serves:5
Preparation.
1. Grind 100 grams onion (1), 32 grams green chilli (1) and 2 grams red small chili (1), 10 grams ginger and 4 cloves garlic into a fine paste. You can also use a liquidizer with a little water. I used a small blender. The paste will make the curry smooth and thick. Grinding will also make the ingredients more flavorful.
2. To extract tamarind juice, soak 2 tbsp tamarind pulp it in ¼ cup of warm water for 10 minutes. Massage and squeeze the pulp. Strain the liquid, discarding any solids. First you add only about ½ to ¾ of the juice. Add the balance after tasting and if necessary.
3. In a small bowl add 500 grams shelled and deveined prawns, ½ teaspoon of salt, ½ teaspoon of turmeric powder and 1 teaspoon of chili powder. Mix well and set it aside for 20 minutes to marinate.
Method
4. In a medium sized frying pan or saucepan add 3 tablespoon vegetable oil of your choice and heat up in low heat. I used a wok.
5. Add 1 dry red chili broken into small pieces and stir. Fry for about 2 minutes or till the red chili turns into a dark brown color.
6. Add 10 grams cinnamon stick and 4 piece lemon grass (4 inch),
100 grams coarsely chopped onion and 1 sprig curry leaves cut into small pieces and fry for 2 minutes.
7. Add 100 grams tomatoes (2) cut into small pieces and fry.
8. Add the ground paste and fry for 5 minutes.
9. Add two cups of water and 1 tbsp curry powder. Cook covered for 5 minutes.
10. Add 1 tsp salt, tamarind juice and the marinated prawns and stir well. Bring the heat down to low Cover the pan and simmer for about 40 minutes. Let the liquid dry as much as possible. We do not want much gravy.
11. Remove the lid from the pan. Add ½ cup coconut milk. Cook for 3 minutes uncovered. Taste for seasoning and adjust.
Spicy prawn curry is ready.
For
Spicy prawn curry
Preparation time: 30 minutes
Cooking 50 minutes
Serves:5
Preparation.
1. Grind 100 grams onion (1), 32 grams green chilli (1) and 2 grams red small chili (1), 10 grams ginger and 4 cloves garlic into a fine paste. You can also use a liquidizer with a little water. I used a small blender. The paste will make the curry smooth and thick. Grinding will also make the ingredients more flavorful.
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| Spicy prawn curry |
2. To extract tamarind juice, soak 2 tbsp tamarind pulp it in ¼ cup of warm water for 10 minutes. Massage and squeeze the pulp. Strain the liquid, discarding any solids. First you add only about ½ to ¾ of the juice. Add the balance after tasting and if necessary.
3. In a small bowl add 500 grams shelled and deveined prawns, ½ teaspoon of salt, ½ teaspoon of turmeric powder and 1 teaspoon of chili powder. Mix well and set it aside for 20 minutes to marinate.
Method
4. In a medium sized frying pan or saucepan add 3 tablespoon vegetable oil of your choice and heat up in low heat. I used a wok.
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| Ingredients |
5. Add 1 dry red chili broken into small pieces and stir. Fry for about 2 minutes or till the red chili turns into a dark brown color.
6. Add 10 grams cinnamon stick and 4 piece lemon grass (4 inch),
100 grams coarsely chopped onion and 1 sprig curry leaves cut into small pieces and fry for 2 minutes.
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| Ingredients for spice paste |
7. Add 100 grams tomatoes (2) cut into small pieces and fry.
8. Add the ground paste and fry for 5 minutes.
9. Add two cups of water and 1 tbsp curry powder. Cook covered for 5 minutes.
10. Add 1 tsp salt, tamarind juice and the marinated prawns and stir well. Bring the heat down to low Cover the pan and simmer for about 40 minutes. Let the liquid dry as much as possible. We do not want much gravy.
11. Remove the lid from the pan. Add ½ cup coconut milk. Cook for 3 minutes uncovered. Taste for seasoning and adjust.
Spicy prawn curry is ready.
Recipe follows in detail with pictures.
Preparation time: 30 minutes
Cooking 50 minutes
Serves:5
Ingredients
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| Ingredients for Spicy prawn curry |
500 grams prawns shelled
Others
100 grams tomatoes (2) cut into small pieces
100 grams onion (2) chopped coarsely
1 dry red chili broken into small pieces
4 piece lemon grass (4 inch)
1/2 cup coconut milk
3 tablespoon vegetable oil of your choice
1 teaspoon salt
Tamarind 2 table spoon
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| Ingredients for spice paste |
1 dry red chili broken into small pieces
1 tablespoon curry powder
10 grams cinnamon stick
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
Spice Paste
100 grams onion (1),
32 grams green chilli (1)
2 grams red small chili (1),
10 grams ginger
4 cloves garlic
Marinates
½ teaspoon of salt,
½ teaspoon of turmeric powder
1 teaspoon of chili powder
Preparation
Shell and devein the prawns.
To extract tamarind juice, soak 2 tbsp tamarind pulp it in ¼ cup of warm water for 10 minutes. Massage and squeeze the pulp. Strain the liquid, discarding any solids. First you add only about ½ to ¾ of the juice. Add the balance after tasting and if necessary.
Grind 100 grams onion (1), green and red chilli, ginger and garlic into a fine paste. You can also use a liquidizer with a little water. I used a small blender. The paste will make the curry smooth and thick. Grinding will also make the ingredients more flavorful.
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| Blender with ingredients |
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| ground paste |
In a small bowl add the prawns, ½ teaspoon of salt, ½ teaspoon of turmeric powder and 1 teaspoon of chili powder. Mix well and set it aside for 20 minutes to marinate.
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| Marinated prawns |
Method
In a medium sized frying pan or saucepan add the vegetable oil and heat up in low heat. I used a wok.
Add the dry red chili pieces and stir. Fry for about 2 minutes or till the red chili turns into a dark brown color. Fumes from the dry chili may irritate your nose and throat. Stand little away from the cooker.Some times I change the order to make it as less irritating as possible. I fry onion first and add the chili. We should slightly over-fry the red chili for it to impart the full flavor.
Add cinnamon stick and lemongrass,
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| Frying dry chili, cinnamon, lemon grass,cumin, fennel and fenugreek seeds |
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| Frying onion |
Add tomato and fry
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| Tomato added |
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| Tomato well mixed with other ingredients |
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| Paste being added |
Add two cups of water.
Add the curry powder. Cook covered for 5 minutes.
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| Curry powder and turmeric being added |
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| gravy |
Add the marinated prawns and stir well.
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| Prawns being added |
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| Prawns are being cooked |
Add the coconut milk.
Cook for 3 minutes uncovered.
Taste for seasoning and adjust.
The prawn curry is ready.
YOU MAY LIKE TO SEE MY OTHER PRAWN RECIPES
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| Spicy Shrimp stir-fry with shredded coconut |
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| Spicy prawn gravy |
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