A delectable yet very simple Prawn Curry. Try this asap!

Prawn 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- ¾ tsp
• Garlic paste- 1tsp
• Coriander powder- 1 tsp
• Whole Black peppercorns- ½ tsp (roughly crushed)
• Cumin seeds- ¼ tsp
• Green chilies- 3-4 (finely chopped)
• Turmeric powder- ½ 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 ½ cup of oil in a kadai/deep frying pan and fry the prawns for 2 minutes over medium heat. 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, ½ 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 over medium heat. Add coconut milk, mix and give this a quick boil over high heat. 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 the 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.