Prawn Curry is a wonderful dish for Poori with the gravy made rich with cashew nuts. This serves a yummy side dish for pulao as well.
We mostly make nonveg during Sundays and when we make something new, I always click it so that it can help later. There are so many I am yet to share that I had to do something to plan for sharing these on this space. This curry is one of the favorites in the family and I am happy I am finally sharing it here.
We are doing the final week of BM#100, where I am doing the special theme and I decided to share all my nonveg dishes lying in the drafts!
Step By Step Pictures for making Prawn Curry
Prawn Curry | How to make Prawn Curry
500 gms Prawn (before cleaning)
2 tsp Cooking Oil
1/2 tsp Cumin Seeds
1 tsp Ginger Garlic Paste
1/2 tsp Fennel Seeds
2 nos Cardamom
A Pinch Turmeric
2 medium Onions
2 medium Tomatoes
Salt to taste
2 tsp Chili powder
1 tsp Coriander powder
10 nos Cashew Nuts
Handful Coriander Leaves
Method to prepare:
Clean the prawns and let it drain.
Heat a pan with oil, add cumin seeds, then add the ginger garlic paste to the oil. Fry for 1 min, then add cloves, cinnamon, caradamom and fennel seeds. Fry for a minute.
Then add finely chopped onions. Sauté till they turn pink. Then add tomatoes. Fry till they become mushy.
Now add the prawns, fry on high flame till they are well mixed. Add salt and turmeric. Simmer for 5 mins.
Water will come out of the prawns, fry till it evaporates.
Then add the chili powder, coriander powder. Simmer for 5 mins. Oil should come out by now.
Then add 250 ml water. Bring to boil. Let it boil for 10 mins, till the water evaporates. Cook till you get the consistency you want.
Add cashew paste and combine well.
Garnish with coriander leaves. Serve with pooris.