Recipe> Red Prawn Curry

Image: An ideal meal - prawn curry with steam rice

Text by: Tanya Munshi

My love for sea food knows no bounds. Just yesterday I prepared large prawns in a simple way, which was light (my favourite type) and soothing. I dislike sea food made with loads of masalas, as it tends to rid the actual taste of the meat. So here goes my simple red prawn curry.

Ingredients

• 250 gms - large prawns, de-veined and cleaned
• Red chili powder - 1 tsp
• Turmeric powder - 1 tsp
• Coriander powder - 1 tsp
• Water - 1-2 cups
• Salt to taste
• Coconut Milk - 1/2 cup
• Clarified butter (ghee) - 1 and 1/2 tsp
• Curry leaves - 5-8 nos.
• Mustard seeds - 1/2 tsp
• Fenugreek seeds (methi) - 1/2 tsp
• Mustard oil (preferably), or any other cooking oil of your choice
• Coriander leaves - a handful, finely chopped

Method:

1. Shallow fry the prawns till they are slightly cooked and keep aside.

2. In the same oil, add a mixture of chili powder, turmeric and coriander powder in the oil. Stir for a few seconds and add 1 cup of water. (You can add the second cup, a few minutes later).

3. Once the mixture has blended well, you can add the rest of the water. This forms your gravy.

4. Once it comes to a boil, gently drop the prawns and cook well. Add salt and mix. Boil it to bring it to a consistency you want. If you want a thick gravy, then boil it longer.

5. Before taking off the flame, add the coconut milk and stir.

6. Give it a boil and shut off the gas.

7. Before serving, heat ghee in a tempering dish, add curry leaves, methi and mustard seeds and once they start to splatter, pour it over the prawn curry.

8. Garnish with fresh chopped coriander leaves and serve hot with steamed rice.