Tuesday, November 18, 2014

Prawn Curry - Simple Comfort Food

Now with the festive season over for the time being and before we dive into the Christmas - New Year celebration frenzy, how about indulging in some simple comforting everyday dishes. Am sure most of us have indulged majorly during pujas and Diwali and now its time to get back to some easy "ghar ka khana". That ofcourse wouldn't mean that we stop eating tasty food. Sometimes the simplest of meal bring so much respite to our tired souls. I for one is going through a super hectic stressful phase ( would elaborate maybe later sometime ) For now I made this very simple flavourful Prawn Curry with everyday spices and enjoyed it with some boiled rice and a squirt of lime. I made it a little spicy coz I felt like eating a hot curry! You can easily adjust the spice levels according to your taste buds.
Prawn is something immensely enjoyed by us at home and this is a perfect dish which doesn't require much of a preparation.


Prawns - 500 gms - medium sized - de shelled and deveined

Potato - 1 large or 2 medium sized - cut into cubes

Onion - 1 large - thinly sliced

Ginger - garlic paste - 1 tsp each

Red chilli powder - 1 and half tsp - adjust according to taste

Turmeric powder - 1 tsp + 1 tsp

Cumin powder - 1 heaped tsp

Tomato puree - 2 tbsp.

Bay leaf - 2 nos

Garam masala - 1 tsp

Salt - to taste

Sugar - half tsp

Green chillies - 4-5

Refined oil - 1 tbsp for frying the prawns and 1 tbsp. for the gravy


Wash and dry the prawns. Marinate with 1 tsp turmeric and salt.
Heat 1 tbsp oil and lightly sauté the prawns till they turn golden.
Drain and keep aside.

In the same pan add another tbsp of refine oil.

Add the bayleaf. Next add the sliced onion and fry till slightly browned.
Add the ginger garlic paste and fry that too.

Next tip in the cubed potatoes and fry for 2-3 mins.
Add all the dry spices  except the garam masala - cumin powder,red chili powder,turmeric , salt and sugar along with the tomato puree.

Roast the spices well, add a little water if the masalas stick to the sides. Roast on low flame so that it doesn't burn.

Once the spices start to leave oil on the sides, add one cup water and let the gravy simmer for 5 mins.

Add the sautéed prawns , green chilli and garam masala powder. Give it a boil and remove from heat.

Serve with hot rice and some lime on the side. Even some roasted papad would go really well with it #afterthought

Notes :
  • Don't overcook the prawns as they would turn rubbery.
  • You could also add some diced tomates for that extra tang.
  • Tomato purees are as it is very tangy so cut out on that if using fresh tomatoes.
  • You could also garnish with some fresh coriander leaves.
  • Medium sized prawns work best with this dish. But you could use big ones too. You could also replace prawns with either rohu or katla.


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