Prawn Curry

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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.

Serves (4 to 5)

As necessary

Ingredients (A)

¼ teaspoon

½ teaspoon

¼ 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 ¾ 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).

Prawn Curry.