Prawns Curry

I have a lovely recipe of prawn curry. It was pretty quick to prepare and it turned out amazingly good with well balanced flavors. Curry leaves and Coriander leaves form the essence of this pasty textured prawn curry (almost like a stir fry dish).

Goes great with hot white rice or rotis.

Prawns/Shrimp Curry Recipe:
Marination: 30 mts
Preparation: 30 mts
Serves 4-5 persons
Cuisine: Andhra

Ingredients
1/2 kg shelled, remove head, tail and de-vein, washed fresh prawns
2 big onions, finely sliced
1 or 2 green chillies
1 tsp red chilli pwd (adjust)
big pinch turmeric pwd
salt to taste
15-20 fresh curry leaves
oil
ginger and garlic paste
1/2 tsp soya sauce
1/2 tsp vinegar
1 tsp cornflour(make like a paste in a spoon of water)
garam-masala

Procedure

  • Marinate the prawns in salt, turmeric pwd and chilli pwd for half an hour.
  • Heat oil in a cooking vessel, add the finely chopped green chillies, onions and curry leaves and saute till the onions turn transparent.
  • Add the marinated prawns so that they will fry in the oil and after 2/3 mts add turmeric pwd ,red chilli pwd and ginger-garlic paste, stir constantly as you will find that the mixture sticks to the vessel.
  • Add 1 cup of water so that the prawns are half soaked. Cook on low heat till the prawns cook, approx 8-10 mts. Add soya sauce and vinegar.
  • When the prawns are completely cooked add cornflour so that the consistency increases.Add sufficient salt before you switch off the stove.Serve with hot steamed rice or rotis.

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