PRAWN CURRY | SHRIMP CURRY | Chingri malai curry
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Ingredients for Prawn Curry :
- Prawns, medium-sized (cleaned and deveined) - 500 gms gross- 250-300 gms net
- Onions, fine chopped- 2 small
- Ginger garlic paste- 1 tsp
- Tomatoes, fine chopped- 2 small
- Green chilies, slit & cut- 2
- Salt- 3/4 tsp or to taste
- Turmeric powder- 1/4 tsp
- Red Chilli powder- 2 tsp or less as per taste
- Coriander powder- 1/4 tsp
- Cumin Powder- 1/2 tsp
- Garam masala powder- 1/2 tsp
- Coconut milk- 1 cup (of a quarter coconut or readymade)
- Coriander leaves, chopped- 1 tbsp
- Oil- 2 tbsp
Preparation for Prawn Curry:
- Shell, devein and wash the prawns. Let the water drain from the prawns.
- Chop the onions and the tomatoes, slit and cut the green chilies.
- Take out coconut milk from a quarter of coconut or use fresh coconut milk available in stores.
Process for Prawn Curry:
- Heat 2 tbsp oil in a Kadai and add the chopped onions.
- Fry on medium to low heat till translucent( around 8-10 mins) and then add the green chilies.
- Add the ginger
-garlic paste. Mix and fry for around 2 mins till the raw smell is gone.
- Add the chopped tomatoes, mix, and add the salt. Cook for around 5 mins till tomatoes are soft.
- Add all the powders other than garam masala powder.
- Mix and add 1/2 cup of water. Bruno on medium for around 2-3 mins till the masalas are cooked.
- Now add the prawns and mix well. Fry for around 5 mins on medium heat.
- Add the coconut milk, let it come to a boil, lower the heat to low, and cover & cook for around 10 mins.
- Now add the garam masala powder, mix & sprinkle chopped coriander leaves.
- Serve hot with roti or rice.
Thanks for reading this Prawn Curry Recipe article.
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