A delectable yet very simple Prawn Curry. Try this asap!
Prawn and Black Pepper Curry
Ingredients
- Prawns- 500g (Use any size of prawns what is readily available with you, I used medium sized prawns.)
- Coconut milk- 1 cup
- Onion paste of 1 medium sized onion
- Ginger paste- 3/4 tsp
- Garlic paste- 1tsp
- Coriander powder- 1 tsp
- Black peppercorn- 1/2 tsp (roughly crushed)
- Cumin seeds- 1/4 tsp
- Green chilies- 3-4 (finely chopped)
- Turmeric powder- 1/2 tsp + more
- Salt
- Vegetable oil/Olive oil
- Fresh coriander leaves- to garnish (roughly chopped)
Method
Rub salt and a tsp of turmeric powder on the freshly washed pieces of prawns. Heat 1/2 cup of oil in a kadai/deep frying pan and fry the prawns for 2 minutes on medium flame. Keep aside. In the remaining oil (3-4 tbsp oil should be there in the kadai, otherwise add some more oil), temper with cumin seeds. Once it splutters add the onion-ginger-garlic paste, 1/2 tsp turmeric powder, coriander powder and salt. Mix well and fry till the oil separates from the masala (1-2 minutes max). Now add the black peppercorns and green chillies. Add 4 tbsp water into this. Mix well. All this on medium flame. Add coconut milk, mix and give this a quick boil on high flame. Once it boils, reduce the heat, cover and cook for 12-15 minutes. Now add the prawns. Cook for 5-6 minutes more. Garnish with freshly chopped coriander leaves.
Remove from heat. Serve hot with steamed rice.
Note:
If you are cooking with small sized prawns, you can cook with the raw prawns itself. No need to shallow fry them before adding into the curry.