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Prawn Curry

India’s coastline stretches for thousands of miles. So it is without a shred of doubt that the Indians would have added their food culture to the seafood. Especially this seafood dish, hot and spiced curry.

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Serves (4 to 5)

As necessary 

 

Ingredients (A)

teaspoon      

teaspoon    

teaspoon      

1 sprig                                    

 

Ingredients (B)

50 grams        

2 stems                                  

 

Ingredients (C)

1 teaspoon      

1 tablespoon

2 teaspoons   

6 tablespoons 

A little            

 

Ingredients (D)

As necessary

1 teaspoon

1 tablespoon

20 grams  

1 cup

As necessary                         

 

Ingredients (E)

500 grams                              

 

Ingredients (F)

1 piece

20 grams

30 grams

2 sprigs

Cooking Oil

 

 

Fenugreek Seed

Fennel Seed

Mustard Seed    

Curry Leaves

 

 

Onion (sliced)

Lemon Grass

 

 

Ginger (paste)

Garlic (paste)

Chilli Powder

Fish Curry Powder

Water (mix with the powder above)

 

 

 Salt

Chicken Powder

Tomatoes Sauce

Tamarind Paste

Coconut Milk

Water

 

 

Fresh Prawn

 

 

Tomatoes (cut into 6)

Red Capsicum (diced)

Sweet Pineapple (diced)

Spring Onion (cut into long pieces)

 

 

1. Peel and wash the Ingredients (E) and leave it aside.      

2.Heat the oil in a cooking pot.

3.Then add in Ingredients (A), after few seconds then add in the Ingredients (B), and fry it till golden brown.

4. Then add in the Ingredients (C), with a small amount of water and then reduce the flame and fry it till fragrant and oily.

5. Then add in the Ingredients (D & E), and increase the flame and cook it till, it is cooked.

6. If preferred add in extra tamarind juice and coconut milk according to your own preference.

7. Add in salt and water if it’s necessary.

8. Finish it off, with Ingredients (F).

 

 

Copyright 2004 Sam's Indian Kitchen. All rights reserved.

Prawn Curry.