Prawn gravy with spices and coconut milk

Prawn gravy with spices and coconut milk

Today I am going to make a spicy prawn curry with gravy.  A curry can be made dry or watery. What I mean by gravy is a watery curry. When you serve gravy with rice, the rice will be more taster with the gravy.
         

                                     Recipe summary
                                              For
                                   Spicy prawn gravy

Preparation time: 30 minutes
Cooking time: 35 minutes

Serves: 4


1. If the 300 grams prawns come with head and shell, remove the head and shell and discard them. Some people like to leave the tail for particular recipes.

2. You need to devein the intestinal veins. Use a sharp knife to make a thin slit along the rib across the back of the shrimp. Use the knife and pull out the black vein. Wash the prawns again.

3. Add ½ teaspoon turmeric powder, ½ teaspoon salt and mix well. Let it marinate for 20 minutes.

4. In a medium sized frying pan or a wok add ½ cup of vegetable oil vegetable oil. Heat the oil and  fry the prawns in medium heat until they become golden brown in color. Remove the prawns and set aside.

Prawn gravy with 
spices and coconut milk

5. Using the same oil deep fry 2 large onions chopped coarsely, and  5 cloves of garlic sliced into halves in medium heat till they become slightly crispy and dark brown in color. This will take about ten minutes. Remove the onion and garlic and set aside.
Reserve the balance oil.

6. In a medium sized saucepan add two tablespoons of used oil from frying the prawns. Heat the oil and add mustard seeds. When they ½ teaspoon mustard seeds splatter add ½ teaspoon cumin seeds, ½ teaspoon fenugreek seeds and ½ teaspoon fennel seeds and fry for one minute. 

Fried prawns

7. Add 1 piece cinnamon, 1 dry chili cut into small pieces,  fried onion and garlic, 1 green chili sliced into small pieces,1 sprig curry leaves  chopped and continue frying.

8. Now add fried  prawn and  potato.

9. Add 1 tablespoon curry powder or to taste, ½ teaspoon turmeric powder, ½ teaspoon garam masala, ½ teaspoon salt and 3 cups of water. Bring to boil. Reduce heat.In medium heat cook covered for about 15 minutes. Then add 1 tablespoon tamarind juice or to taste, and let it simmer for 5 minutes. Taste for seasoning.

10. Add ½ cup coconut cream and ½ teaspoon pepper powder and simmer for 2 minutes.

The curry is ready. Serve hot with rice or bread.
The curry can be refrigerated for 2 days or frozen for 2 weeks.

I used small prawns .You can use the large prawns using the same recipe.

Prawn gravy with spices and coconut milk is ready.

                    Recipe follows in detail with pictures.



Preparation time: 30 minutes
Cooking time: 35 minutes
Serves: 4

Ingredients:
Main
300 grams prawns
1 Potato
Others
2 large onions chopped coarsely
5 cloves of garlic sliced into halves
1 green chili sliced into small pieces
1 spring curry leaves
1 teaspoon salt
1 tablespoon tamarind juice or to taste
½ cup coconut cream
½ cup of vegetable oil
3 cups water
Spices
1 tablespoon curry powder or to taste
1 teaspoon turmeric
½ teaspoon mustard seeds
½ teaspoon cumin seeds
½ teaspoon fennel seeds
½ teaspoon fenugreek seeds
½ teaspoon garam masala (optional)
½ teaspoon pepper powder
1 piece cinnamon
1 dry chili cut  into pieces.

Onion,garlic,green chili,curry leaves

Preparation

If the prawns come with head and shell, remove the head and shell and discard them. After you cut the head off by hand,  and then press hard onto the tail and holding on to the tail and pulling it off gently will remove tail then  you can remove the shell as well. If this does not happen then make a slit along under side of the belly and peel off the shell. Some people like to leave the tail for particular recipes.

You need to devein the intestinal veins. Use a sharp knife to make a thin slit along the rib across the back of the shrimp. Use the knife and pull out the black vein.

Wash the prawns again.

Add turmeric powder, salt and mix well. Let it marinate for 20 minutes.

Prawns being marinated with turmeric and salt

Wash and cut potatoes into small pieces.

Potato

In a medium sized frying pan or a wok add the vegetable oil.Heat the oil and  fry the prawns in medium heat until they become golden brown in color. Remove the prawns and set aside.

Prawn is frying

In the same oil fry the onion and garlic in medium heat till they become slightly crispy and dark brown in color. This will take 

Fried prawns

about ten minutes. Remove the onion and set aside.

Fried onion

Reserve the balance oil.

Method
In a medium sized saucepan add two tablespoons of used oil from frying the prawns. It will now fragrant with the juices from onion and prawns. Heat the oil and add mustard seeds. When they splatter add cumin seeds, fenugreek seeds and fennel seeds and fry for one minute. Add cinnamon, dry chili,  fried onion and garlic,  green chili, curry leaves and continue frying.

Onion,chili,garlic,spices frying in a wok

Now add fried  prawn and  potato.

Prawn and potato added

Add curry powder, salt and 3 cups of water. Bring to boil. Reduce heat.In medium heat cook covered for about 15 minutes. Then add tamarind juice, and let it simmer for 5 minutes. Taste for seasoning

Add coconut cream and pepper powder and simmer for 2 minutes.

The curry is ready. Serve hot with rice or bread.
The curry can be refrigerated for 2 days or frozen for 2 weeks.

I used small prawns .You can use the large prawns using the same recipe.