The possibilities of cooking prawns are endless. The weekend was hectic with back-to-back weddings to attend, leaving me with no time for elaborate cooking. Although I wanted to share a detailed recipe for Cheese Ball Curry, I suppose we’ll need to wait a few more days. That doesn’t stop me from sharing an easy recipe for Prawn Tomato Curry, which is a breeze to make and tastes absolutely divine. The goodness of fresh, crisp tomatoes fused into a mellow gravy rich with butter and mildly spiced is next-level cuisine. All you need is a fresh catch of prawns to elevate the flavours. Cheers.
Prep Time: 20 mins
Cook Time: 20 mins
Serves: 2
Prawns – 350 gms
Tomatoes – 100 gms
Onion – 1 big size
Fish stock – 120 ml
Red Chilli Paste -1 tbsp
Ginger-Garlic paste – 1 tbsp
Kashmiri Red Chilli Powder – 1 tbsp
Coriander Powder – 1/2 tbsp
Black Pepper Powder – a pinch
Black Cardamom powder – a pinch
Unsalted Butter – 4 tbsp
Unsweetened Cream – 1 tbsp
Method:
1 ) Clean and devein prawns. Blanch tomatoes.
2 ) Make a puree of tomatoes. Heat half the butter in a pan and saute the paste till you get a dark roast. Set aside.
3 ) Grind the onions to a paste.
4 ) Heat the remaining butter in a pan. Fry the ground onions till lumps are formed and butter oozes out. Reduce flame. Add the ginger-garlic paste, red chilli paste, chilli powder, coriander powder, pepper powder and cardamom powder. Saute further for two minutes.
5 ) Add prawns, fish stock and salt and cook on slow fire till prawns are done. Add cream and mix well. Serve with rice or tossed veggies.
