A curry made from scratch is not only soothing to the soul but fills the whole house with love around a dining table. No wonder it is summer or winter, the slow cooked curries are a constant in my life. There cannot be anything more satisfying than a pot of curry and spices simmering until the aroma makes me feel awfully hungry.

On our first visit to Bangalore Empire restaurant in Dubai, one portion of prawns curry with coin parathas was enough to make me starve for the recipe. Over a couple of trips to the market to buy fresh prawns and trials, I am so proud to bring out, if not the similar, but exquisite prawns curry that my family has begun to love.

Every curry rests its honor on its delicious sauce.  For any Indian curry, I love to roast the spices over a hot griddle before grinding them down to a smooth powder which is later rubbed to the prawns for marination. If you love little spiced up flavors then this is it; although, the spices in this curry is mellowed down by the sweetness of coconut milk. It is both our comforting and a crowd pleaser dish when we have guests at home to make all year round.

Ingredients:

For the curry

  • Fresh prawns – 500 gms, cleaned and deveined
  • Onions – 2, finely chopped
  • Tomato – 1, chopped
  • Vegetable oil – 2 tbsp
  • Curry leaves – 7 to 8
  • Ginger – 1 inch, grated
  • Coconut milk – 1 cup
  • Salt to taste

For the spice mix

  • Kashmiri red chilli – 6 to 7
  • Turmeric powder – 1/4 tsp
  • Garlic – 7 to 8
  • Lemon juice – 2 tbsp
  • Salt to taste

Method:

  1. Roast kashimiri red chilli on a hot pan for a couple of minutes and grind it together with salt, turmeric powder, garlic and lemon juice to a smooth paste.
  2. Marinate prawns in the spice paste for about 30 minutes.
  3. In a cooking pot, heat oil and saute the ginger. Add onions until they turn translucent followed by tomatoes and salt. Cook till the mixture comes together and oil start to leave the sides.
  4. Add the marinated prawns and cook until half cooked.
  5. Add coconut milk and curry leaves and cook covered over a medium low for another 15 minutes.
  6. Serve hot with parathas or hot steamed rice.

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