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About Recipe

An easy and delicious curry that gets ready under 30 minutes...ideal for a week day meal.


550 grams prawns (1 kg of prawns yielded me this much amount after cleaning)

1 tsp Mustard Seeds

3 tbsp oil

1 medium onion, finely chopped

1 tsp garlic paste

1 tsp ginger, julienned

1 tsp coriander powder

¾ tsp roasted cumin powder

½ tsp tamarind paste (adjust to taste)

1 sprig curry leaves

2-3 dry whole red chilies

Salt & red chili powder to taste

200 ml coconut milk

2 tbsp chopped fresh coriander leaves

Cooking Procedure


n Clean and de-vein the prawns. Wash them and drain the water. Sprinkle a little salt over the prawns and keep them aside for 2 minutes. Wash well again, drain water and keep aside.nn  nn Heat the oil in a wok and reduce the heat. Add mustard seeds and cover the wok immediate to avoid the seeds spluttering all around. Once the crackling of seeds stops, remove the cover and add whole red chilies and onions. Increase the heat and fry till they turn translucent.nn  nn Add the garlic, ginger and stir fry till the garlic becomes aromatic and the turns golden (approx. a minute). Reduce the heat to minimum and mix in the dry spices – coriander powder, cumin powder, red chili powder and salt.nn  nn Next, stir in the tamarind paste and the prawns. Stir for a minute or more, depending on the size of prawns, or till the prawns begin to change colour. nn  nn Reduce the heat and add the coconut milk. Cook the prawns for 2-3 minutes (again it depends on the size of the prawns) in the coconut milk on low heat, stirring, to prevent the coconut milk from curdling. Adjust the seasoning, sprinkle with coriander leaves and serven


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