ingredients:
Prawns / Shrimp – 250g
Shallots – 3 big (Sliced)
Garlic – 6 fat cloves (Sliced)
Ginger – 1 big piece (Sliced)
Curry leaves
Turmeric powder – ½ tbsp
Kashmiri red chilly powder – 2 tbsp
Pepper powder – ¼ tbsp
Fenugreek powder – 2 pinches
Kudampuli – 4 pieces (Cleaned and soaked in water)
Salt
Oil
For tempering:
Coconut Oil
Shallots – 2 sliced
Mustard seeds – 1 tbsp
Dried red Chillies
Turmeric powder – ¼ tbsp
Curry leaves
Preparation
Heat oil in a claypot.Add ginger, garlic, shallots and curry leaves.Once they start to turn brown, lower the flame and add turmeric powder. Sauté till the raw smell goes away.Add red chilly powder and sauté till the raw smell goes away.Add kudampuli along with the water.Add water to cook shrimp.Increase the flame. Add salt.Cover and bring gravy to boil.Once it boils, add pepper powder and fenugreek powder.Add shrimp.Cover and cook for 10 minutes or till the shrimp gets cooked.
Heat oil in a pan for tempering.Add mustard seeds and let it splutter.Add dry red chilly, shallots and curry leaves.
Add turmeric powder and red chilly powder and roast on low flame.Switch off and add this to the curry.Leave it covered for a minute.Serve with hot rice.
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