Would you like a tasty seafood meal? Many people stick with lamb or chicken meat in their curry, but you could be a little more adventurous and try this Indian dish. Fresh prawns can be a great addition to your curry. Since it does not have that strong “fishy” smell and taste, it could be the perfect ingredient for people who do not like seafood, but still want the health benefits of eating them. Prawn curry also demonstrates the diversity of Indian cuisine. Cooked with garam masala and garnished with coriander, the superb taste of this food will always stay in your mind.
Before cooking prawn curry, you will need some preparations. Remove the veins from the prawns and wash them under cold running water. Drain the water afterward and set them aside.
Fry the onions in a pan using 3 tablespoons of oil. Then, add and fry the ginger and garlic paste. You then need to add tomatoes, turmeric, and salt. Keep frying until the tomatoes become soft and pulpy.
Slide in the red chili powder, garam masala, coriander powder, and coconut. Fry all for 3-5 minutes.
Turn this mixture into a fine puree by adding 3-4 cups of water.
To make the curry, pour another 3-4 tablespoons of oil into the pan and increase the heat. Then, add green chili, cumin, and garlic. Slightly roast the garlic, and then add curry leaves, and crisp them.
Slide in the ground mixture and add water, if needed. Boil the gravy over medium heat. You would want your gravy to thicken.
After the gravy has thickened, cook the prawns until they form a C shape.
If necessary, add more salt. Use coriander leaves to garnish the curry, and serve with cooked rice or roti.
You could use cashew, instead of coconut in the recipe.
The prawns will become hard if they are overcooked, so avoid that at all costs.
You could use another small pan to gently fry the prawns for 2 minutes, and then add them to the gravy.
Using garlic cloves in the recipe is optional.
Instead of 2 1/2 cups of water, you could use 1 cup of water along with 1/4 cup coconut milk.