Prawn Curry
Ingredients
- Prawns 250 gms (shelled, deveined and washed in salt water)
- Onion 2 (finely chopped)
- Ginger garlic paste 2 tsp
- Green chillies 2-3 (cut into 1 inch pieces)
- Curry leaves 8-10 leaves (chopped)
- Tomatoes 4-5 (medium size, chopped)
- Turmeric powder ยฝ tsp
- Chillie powder 1 tsp
- Salt 1 tsp
- Oil 3-4 Tbsp
- Vinegar/Lime juice 1 tsp
Instructions
- Wash the prawns and keep aside to drain
- In a kadai/wok add the oil and let it heat up. To this add the onions and fry until it turns pink.
- Add the ginger garlic paste and fry it with the onions for a minute or two.
- Add the green chillies and curry leaves to the onions. Fry for some time.
- Add the turmeric and chillie powder. Mix well.
- To this add the chopped tomatoes and salt and mix well. Cover the container and give the tomatoes 3-4 minutes to cook and become pulpy. If it is becoming dry, add a bit of little water.
- Uncover the vessel and check the tomatoes. The gravy should be leaving the sides of the vessel.
- Now add the prawns and mix thoroughly. The prawns will leave water of its own.
- Cover the vessel and give the prawns 10-15 minutes to cook on low heat.
- Uncover the vessel and add the vinegar/lemon juice and mix the curry well.
- Serve the curry with rice or chapattis.
