I’m always excited for fresh prawns! Just the sight of them triggers my appetite, and I can’t help but envision enjoying them either grilled or in a curry. I’ve shared many prawn recipes in my earlier blogs, but this recipe for Prawn Tomato Curry is remarkably simple yet impressive, especially when you’re hosting guests for lunch or dinner and time is tight.
With minimal ingredients and the addition of coconut milk, this dish transforms into a flavorful delight for the taste buds. Recently, I got some decent-sized prawns that inspired me to embark on this culinary adventure.
During a ride to Panvel the day before, I tasted some enticing fresh prawns, and I must say they were delicious. Check out this delightfully simple recipe, and enjoy the compliments your guests will shower upon you!
Serves – 2
Prep Time – 10 minutes
Cook Time – 20 minutes
Prawns – 500 gms
Ginger-garlic paste – 2 tbsp
Green chillies – 5 gm
Onions – 100 gms
Tomatoes – 120 gm
Onion-garlic masala ( dry ) – 1 tbsp
Turmeric powder – 1 tsp
Chilli powder – 1 tbsp
Coconut milk – 50 ml
Curry leaves – one sprig
Salt – to taste
Oil – 20 ml
Vinegar – 2 tbsp
Method:
1 ) Shell and devein prawns. Wash.
2 ) Rub turmeric on prawns and keep aside.
3 ) Grind green chillies. Chop onions and tomatoes.
4 ) Heat oil. Fry the onions, ginger-garlic paste, green chillies along with chilli powder, masala and curry leaves.
5 ) Add the prawns and tomatoes and saute further on slow flame till the prawns are cooked.
6 ) Add coconut milk, vinegar and some hot water. Give it a nice boil and remove it from the flame. Serve hot with rice.
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