Cooking Big prawn curry

 

🍤 Big Prawn Curry Recipe (Serves 3–4)

🛒 Ingredients:

For marinating prawns:

• 500–600g big prawns (cleaned, deveined, tails on or off)

• 1/2 tsp turmeric powder

• 1/2 tsp red chili powder

• Salt (to taste)

• 1 tsp lemon juice

For curry:

• 2 tbsp oil (coconut oil or regular)

• 1 tsp mustard seeds

• 1 sprig curry leaves (optional but recommended)

• 1 medium onion (finely chopped)

• 1 tsp ginger-garlic paste

• 2 green chilies (slit)

• 2 medium tomatoes (chopped)

• 1 tsp coriander powder

• 1/2 tsp turmeric powder

• 1 tsp red chili powder (adjust to taste)

• 1 tsp garam masala (or fish masala)

• 1/2 cup thick coconut milk

• 1 cup water (adjust consistency)

• Salt to taste

• Fresh coriander for garnish

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👨‍🍳 Method:

1. Marinate the Prawns:

   • Mix prawns with turmeric, chili powder, salt, and lemon juice.

   • Let them sit for 15–20 minutes.

2. Sauté Base:

   • Heat oil in a pan. Add mustard seeds. Let them splutter.

   • Add curry leaves, green chilies, and onions. Sauté until golden brown.

   • Add ginger-garlic paste. Cook until raw smell goes.

3. Add Tomatoes & Spices:

   • Add chopped tomatoes. Cook until soft and oil starts separating.

   • Add turmeric, chili powder, coriander powder, and salt. Cook for 2 minutes.

4. Add Coconut Milk & Simmer:

   • Add water and let it simmer for 5 minutes.

   • Add coconut milk and stir. Let it simmer again gently for 3–5 minutes.

5. Cook the Prawns:

   • Add marinated prawns to the curry. Cook for 5–8 minutes, or until prawns turn pink and curl up (don't overcook).

   • Sprinkle garam masala. Stir gently.

6. Finish:

   • Garnish with fresh coriander.

   • Serve hot with steamed rice, roti, or appam.

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🔁 Tips:

• For extra flavor, add a pinch of fennel powder or a dash of tamarind pulp.

• To make it spicier, add more green chilies or a teaspoon of pepper.