Monday, 28 January 2013

Prawn curries are best when it’s cooked with good taste and I love to have that with hot rice. The method which I tried is the one how my MIL used to make. This is a real spicy curry with lots of spices and tamarind extract which adds more taste to the curry and by using giant prawns it makes it complete. The prawn curry which is under the kerala recipe involves with lot of coconut, but this entirely excludes coconut. So the choice is yours :)


  • Fresh Cleaned prawns-500 gms
  • Small Onion-7-8 nos
  • Tomato-2 Nos
  • Green chillies-5 nos
  • Tamarind pulp- Half Cup
  • Pepper Seeds-1 Tspn
  • Cumin Seeds-1 Tspn
  • Fenugreek-1 Tspn
  • Garlic-5 Nos
  • Cloves-4-5 nos
  • Mustard-1 Tspn
  • Curry Leaves-5-6 nos
  • Turmeric Powder- half Tspn
  • Chili powder-2 Tspn
  • Coriander Powder-1 Tspn
  • Coriander Leaves
  • Salt- To Taste
  • Oil

  • Clean prawns and marinate with chili powder a tspn and turmeric powder and keep for atleast half an hour.
  • Dry roast fenugreek (Venthayam), pepper seeds, cumin seeds, cloves and garlic and grind to a fine powder.
  • In a pan, heat oil and add mustard,curry leaves.Add onions and fry it till it becomes translucent, add tomato and green chillies and stir well.
  • To this, add a tspn of chili powder (if you want it more spicy) and coriander powder and stir for 2 minutes until the masala smell goes off.
  • Add marinated prawns to this and stir for about 3 minutes and add the grounded masala powder and stir again until the masala smell goes.
  • Add the tamarind extract to this and cook until it gets thick and becomes semi gravy.
  • Garnish with coriander leaves and serve hot.

"You can exclude adding chili powder when it’s boiling if you feel it’s more spicy.

You can also add coconut milk if you want the curry more thick."

Tagged: ,


Post a Comment