A fresh catch of prawns delights my senses like nothing else. I love experimenting with prawns and cooking them in various ways, but I find that making a curry is far more satisfying than any other preparation. The prawns blend perfectly with the spices, and the addition of coconut elevates the dish in a transformative way. In this recipe, I’ve used fresh turmeric pods to enhance the aroma and give a vibrant colour to the presentation.
As the name “Do-Pyaz” suggests (meaning “more onions”), this recipe features an abundance of onions, both fried and in gravy form. The result is a gooey, melt-in-your-mouth dish that will leave you craving more.
Prep Time – 10 mins
Cook Time – 30 mins
Total Time – 40 mins
Serves – 4
Ingredients :
Prawns – 500 gm
Oil – 40 ml
Onions – 225 gm
Turmeric ( Haldi pod ) – ½ tsp
Red Chilli Powder – 1 tsp
Ginger – 5 gm
Garlic – 6 cloves
Green Chillies – 10 gm
Lime – 1
Coriander leaves – few sprigs
Coconut – ½
Salt – to taste
Method :
- Shell and de-vein the Prawns. Wash thoroughly.
- Slice half the onions finely.
- Grind remaining onions with turmeric, chilli powder, ginger and garlic to a smooth paste.
- Heat oil. Fry sliced onions till crisp brown. Remove and drain.
- In the same oil, fry ground spices.
- Add Prawns and salt. Fry for a few minutes.
- Add a little water. Cover and cook on a sim flame for 20 minutes.
- Grate coconut and extract thick milk. Add the grated coconut & coconut milk and fried onions to the prawn mixture.
- Once Prawns are nearly cooked add green chillies slit lengthwise and juice of a lime.
- Serve hot garnished with coriander leaves.
N.B – I have used raw Turmeric Pod ( Gili Haldi ) to make it more aromatic. You can use
dry Haldi pod as well
