Sunday, September 11, 2011

Prawn curry

Prawn curry is my favourite and this is how I like it.

Jumbo prawns (250 g or 12 prawns)
1/2 tsp cumin
1/2 tsp turmeric
1 onion
3 garlic cloves
2 green chilis
1 large tomato
1 tbs curry powder
1-2 tsp lemon juice
Salt to taste
2-2 1/2 cups water
1 tbs coconut cream (optional)
1 spring of curry leaves (optional)

Clean the prawns. Heat some oil in a non-stick/steel pan, add turmeric and mix. Add the prawns and fry the prawns on both sides till they become pink. Be careful not to burn the prawns. In a separate pan, heat some oil. Temper cumin, add sliced onion, green chili, garlic, curry leaves and saute until golden brown and fragrant. Add the finely sliced tomatoes and curry powder and fry for about 5 minutes. Now add the prawns and the water, followed by salt and lemon juice. If you use deep-frozen prawns, it may be better to cook the prawns at low heat for some minutes and then increase the heat and cook the curry for about 30 minutes. Because deep-frozen jumbo prawns will take time to soften up. Add coconut cream when most of the water has evaporated. Serve with noodles or rice!

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