Today I'm going to share a family recipe. It was always on the menu for holidays. It's a very simple curry; the mild blend of spices and the creamy feeling of coconut and the tanginess from the tomato, all in one wants you to eat more. Served with rice, makes you feel like I want more.......
Ingredients:
Prawns: 500 gm
Curry leaves: 1 sprig
Onion: 1 big, finely chopped
Tomato: 1 big, finely chopped
Green chilli: 2 slit
Ginger: 1 tsp
Garlic paste: 1 tsp
Coriander powder: 1 1/2 tsp
Cumin powder: 1/2 tsp
Kashmir chilli powder: 1 1/2 tsp
Turmeric powder: 1/4 tsp
Garam masala powder: 1/2 tsp
Coconut paste: 1/2 cup
Salt: 1 1/2 tsp
Oil: 3 tbsp
To Garnish:
Coriander leaves: 2 tbsp, finely chopped
Method:
1. Clean, de vein and wash the prawns. Put them in a colander, to take of the water.
2. In an earthen vessel, heat oil. When hot add the curry leaves and onions. Stir till the onions are translucent.
3. Add the ginger- garlic paste, slit green chillies and keep stirring or it will stick to the bottom of the vessel.
4. Now add the tomatoes and stir till they turn mushy and soft.
5. Add all the powders, kashmir chilli powder, turmeric powder, cumin powder, coriander powder, and salt, mix well. Keep stirring till the oil begins to bubble at the sides.
6. Add the cleaned prawns and mix well till all are well coated. Stir for 4-5 minutes.
7. Add the coconut paste and mix well, close and keep for 2-3 minutes. Open add 1/2 cup of water and close and cook till done. You can keep it open and cook if you want it dry, or cover and cook if gravy is needed.
8. Add the garam masala powder and give it a quick mix. Check the seasoning.When done take from fire.
9. Transfer to a serving bowl, garnish with coriander leaves.
10. Serve hot with rice.
This is a relatively milder version of the recipe as Andhra cuisine is a lot spicier.
Ingredients:
Prawns: 500 gm
Curry leaves: 1 sprig
Onion: 1 big, finely chopped
Tomato: 1 big, finely chopped
Green chilli: 2 slit
Ginger: 1 tsp
Garlic paste: 1 tsp
Coriander powder: 1 1/2 tsp
Cumin powder: 1/2 tsp
Kashmir chilli powder: 1 1/2 tsp
Turmeric powder: 1/4 tsp
Garam masala powder: 1/2 tsp
Coconut paste: 1/2 cup
Salt: 1 1/2 tsp
Oil: 3 tbsp
To Garnish:
Coriander leaves: 2 tbsp, finely chopped
Method:
1. Clean, de vein and wash the prawns. Put them in a colander, to take of the water.
2. In an earthen vessel, heat oil. When hot add the curry leaves and onions. Stir till the onions are translucent.
3. Add the ginger- garlic paste, slit green chillies and keep stirring or it will stick to the bottom of the vessel.
4. Now add the tomatoes and stir till they turn mushy and soft.
5. Add all the powders, kashmir chilli powder, turmeric powder, cumin powder, coriander powder, and salt, mix well. Keep stirring till the oil begins to bubble at the sides.
6. Add the cleaned prawns and mix well till all are well coated. Stir for 4-5 minutes.
7. Add the coconut paste and mix well, close and keep for 2-3 minutes. Open add 1/2 cup of water and close and cook till done. You can keep it open and cook if you want it dry, or cover and cook if gravy is needed.
8. Add the garam masala powder and give it a quick mix. Check the seasoning.When done take from fire.
9. Transfer to a serving bowl, garnish with coriander leaves.
10. Serve hot with rice.
This is a relatively milder version of the recipe as Andhra cuisine is a lot spicier.
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