This is an easy prawn recipe. It is a thick gravy having a blend of the spices and the tanginess from the lemon juice and tomatoes. It is very smooth and yummy with a blend of ll the chilies !!!!!
Ingredients:
For the marination:
Prawns: 500 gm
Lemon juice: 2 tbsp
Red chilli powder: 2 tbsp
Turmeric powder: 1 tsp
Salt to taste
Coconut oil: 1 tbsp
For the gravy:
Shallots: 1/2 cup finely chopped
Garlic paste: 1 tbsp
Ginger paste: 1 and 1/2 tbsp
Green chilli: 2 slit
Tomatoes: 1 cup, finely chopped
Coriander powder: 1 and 1/2 tbsp
Red chilli powder: 1 tbsp
Black pepper powder: 1 tsp
Coconut milk: 1 and 1/2 cup (thick)
Salt to taste
For tempering:
Oil: 2 tbsp
Mustard seeds: 1 tsp
Fenugreek seeds: 1 tsp
Curry leaves: 1 sprig
Method:
1. Clean, de-vein and wash the prawns and keep aside. In a bowl mix together all the ingredients for marination and add prawns and marinate them for 3-4 hours.
2. In a deep bottomed pan, heat oil and add the mustard and fenugreek seeds, when they stop spluttering add the curry leaves and shallots, saute till they shallots turn brown.
3. Add the ginger garlic paste and saute 3-4 minutes, add the green chillies and tomatoes and stir till the tomatoes are mushy.
4. Add the turmeric, red chilli , black pepper and coriander powders and mix well. Keep stirring for 4-5 minutes. Add the prawns and salt and stir till the masala is well coated on the prawns. Close and cook for 5 minutes.
5. Open and check the seasoning, stir till the masala is almost dry. Add the coconut milk and mix well, cook for a minute. Take off from fire.
6. Transfer to a serving bowl and sprinkle a little garam masala.
7. Serve hot with chapatis, butter naans or rotis.
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