How are you doing? I know it's been a long time since I have shared an easy recipe for you all. The wait is over today. Adding to my easy Sunday cooking recipes is prawn curry. This reddish thick prawn curry is comfort food in every Parsi household. I remember my Bapaiji (grandmother) cooking up prawn curry, especially how she would wash they prawns in vinegar and channe ka atta to remore the fishy smell from it. This recipe is a different one, not the one she used to make.
The main battle is won when you have made the curry masala. I promise to share some easy tips for you all at the end of the recipe. This is a very easy recipe for a tasty, light, flavoursome prawn curry, if you're looking for an easy Sunday.
1 cup prawns
2 medium onion
6 cloves garlic
1 piece of ginger
Few whole dry spices
2 medium tomatoes
6-7 fresh curry leaves
3-4 whole Kashmir red chillies
1/2 cup grated fresh coconut
2 bay leaves
1 tsp mustard seeds
1 tbsp dark vinegar
1 tsp coriander powder
1/2 cup of coconut milk
1/2 tsp garam masala powder
1/2 tsp turmeric powder
2 tsp oil
Salt to taste
1. Peel the shells and head from the prawns, with the pincer grip gently pull out the black thread from the opening near the head. This is called deviening. Wash it with salt water to take out the fishy smell.
2. First roast all the masalas before grinding. I do it one day before so Sunday cooking is easy. Heat oil in a large, deep frying pan. Add the onion and cook over medium heat until soft and golden. Add the garlic and ginger and cook for 1 minute. Add whole red chilies, grated coconut, dry whole spices and cook for another minute, or until fragrant.
Once cool, dry grind this in a mixer- grinder adding a little water and the vinegar.
For making the curry
3. Take one tsp oil in a deep bottom dish, add mustard seeds and let it splutter. Tip in the ground masalas, curry leaves and bay leaves and roast for 4-5 minutes on medium flame. See that the colour of the paste changes slightly.
4. Now add the prawns and tomato to the pan and simmer for 10–15 minutes, or until the prawns are cooked and the liquid has reduced.
5. Add dry spices like turmeric powder, garam masala powder and salt at this stage.
6. Lastly stir in the coconut milk and let it simmer for two minutes.
7. Now serve scattered with the coriander and a hot pot of steamed rice or even Jowar rotla. Slice up some onions and dont forget a dash of lime.
Khavanu, Pivanu, Majeni Life
* Prawns cook fast, if over cooked they turn rubbery. Any sized prawns will do.
* You can cook the same recipe with without coconut milk.
* Leave the heads of the prawns on, if desired. The curry gets more flavour and the dish is tastier. However dont serve prawns with heads if you having guests.
* Make a big batch of Curry Masala. This can be prepared and stored in the deep freeze to save cooking time.
* Try tamarind and a dash of vinegar to the curry for another variation.
Now all there is left is to sum up this post quickly and get back to the lunch table.