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3 tablespoon oil
1 Large Onion
Ginger and garlic (1 teaspoon each)
1 cup thick coconut milk
½ tsp Cumin seeds (jeera)
½ tsp mustard seeds, (sarso)
¼ tsp fenugreek seeds (methi)
½ teaspoon chilli powder
1 teaspoon coriander powder
Turmeric ¼ tsp
Salt to taste
Coriander leaves for garnish
Clean prawns, and put in the colander to drain all the water.
Heat oil, add mustard seeds, cumin seeds, fenugreek seeds. Once mustard seeds start to pop add curry leaves, and finely chopped onions.
Sauté for one minute or until golden brown.
Add garlic and ginger paste and sauté for one minute.
Add the chopped tomatoes and cook for 2 minutes.
Add chilli powder, turmeric powder and coriander powder and cook on the moderate flame. Keep stirring.
Add prawns to the pot and stir thoroughly. Make flame medium, and cover the pot. Add salt to taste.
Once the prawn starts to change the colour to orange. Then reduce the flame and add coconut milk and cook for 7 minutes.
If the gravy is too thick add ½ cup water and let it simmer
Add coriander leaves to garnish the prawns.
Serve hot with rice