Thursday, 9 April 2015

Spicy Prawn Curry

Spicy prawn curry is super easy and on your table in less than 20 minutes. Perfect for quick week night dinner. Best served with steamed rice or roti.



  • 200 Grams fresh prawns - remove outer shell, devein
  • 2 Tablespoon vegetable oil
  • Salt to taste
  • Juice of 1/2 lemon

To Grind

  • 12 Inch piece fresh ginger
  • 6 Garlic cloves
  • 6 shallots
  • 1/2 Teaspoon cumin seeds
  • 1 Tablespoon whole black peppercorns
  • 2 Tablespoon grated fresh coconut
  • 4 Dry red chillies
  • 1/4 water to grind


1. In a large pan, heat vegetable oil. When the oil is hot, add prawns, sprinkle with salt and fry on high flame until prawns turn light pink and half way cooked through. Remove from oil and drain on paper towel
2. Meanwhile, grind all the ingredients listed under to Grind to fine paste
3. Add this ground paste to the remaining oil in the pan and fry the masala on low flame for 10 minutes until the raw smell of ginger goes and oil starts separating from the mixture
4. Season with salt. Add 1/2 cup of water and cook the curry on high flame until it reaches required consistency
5. Add the prawns and cook in the curry for 5 more minutes
6. Switch off the flame and squeeze fresh lemon juice
7. Serve hot with steamed rice or roti


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