Malabar prawn curry recipe is made up of the juicy prawns, blended with coconut masala and cooked in coconut oil, gives a very rice and unique taste.

Malabar prawn curry recipe with step by step pictures for your easy understanding and learning.

How to make Malabar Prawn Curry

Malabar Prawn Curry is my kids favorite curry. It tastes great with steamed rice or with idlis or Aappam or even with chappathi or roti. It can be made as a spicy one or with mild spiciness. I made with less spicy as I need to feed my daughter. I took the recipe from here. If you want to look for some tangy and spicy prawn dish you can have a look on prawn thokku or prawn gravy. For spicy dry version prawn dishes look on to Andhra style prawn fry or chemmeen roast. Let’s check on Malabar Prawn Curry and it’s preparation. 

Step by step instructions of the Malabar chemeen curry

8. Garnish with coriander leaves and serve hot with rice. 

Easy and tasty Malabar Prawn Curry is ready.

 

Recipe for Malabar Prawn Curry

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Malabar Prawn Curry | How to make Malabar Shrimp Curry

Malabar Prawn Curry is my kids favorite curry. It tastes great with steamed rice or with idlis or Aappam or even with chappathi or roti. It can be made as a spicy one or with mild spiciness. I made with less spicy as I need to feed my daughter. I took the recipe from here. If you want to look for some tangy and spicy prawn dish you can have a look on prawn thokku or prawn gravy.

Course Main Course

Cuisine Indian, Kerala cuisine

Keyword malabar chemmeen curry, malabar prawn curry, malabar shrimp curry

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 5

Calories 500kcal

Author Akila

Ingredients

• Prawns – 250 gms cleaned and deveined
• Mustard – a pinch
• Fennel seeds – 1/4 tsp
• Onion – 2 chopped finely
• Tomato – 2 chopped finely
• Curry leaves – 12 to 15
• Green chilli – 1 chopped finely
• Chilli powder – 1 tsp
• Coriander powder – 1.5 tsp
• Turmeric – 1/5 tsp
• Cumin powder – 1/2 tsp
• Thick coconut milk – 1/2 cup
• Thin coconut milk – 2 cups
• Coconut oil – 1.5 tbsp
• Salt – as per taste

Instructions

• Clean the prawns and wash with salt. In a pan add coconut oil. Keep the flame in medium. When it is hot add the mustard. When it splutters add the Urud dal.
• Add the curry leaves now. Fry for 30 sec. Add the chopped onion.
• When the onion is translucent, Add the ginger garlic paste and green chilli and fry till the raw smell of ginger garlic goes off. Add the tomatoes and sauté them well till it becomes mushy.
• Add the chilli powder, coriander powder, cumin powder, turmeric and salt. Allow to cook for 1 min. Now add the prawns and mix it well with the masalas.
• Do not add any water as the Prawns leave out water. When they leave out water add the thin coconut milk and cook for 5 min.
• Prawns would be half cooked by this time. Allow the prawns to cook for another 5 min and add the thick coconut milk.
• After adding thick coconut milk, do not cook more. When it just starts boiling switch off the stove.
• Garnish with coriander leaves and serve hot with rice.

*post first published June 5th 2014. Updated with recipe.

The post Malabar Prawn Curry | Shrimp Curry | Prawn Recipes appeared first on Learning-to-cook.

 

Prawn Biryani is my most favorite Biryani than any other Biryani I make. I love prawns to the core and have lot of prawn recipes in my blog. Even my lil ones love this biryani as it has mild spiciness since we add the coconut milk instead of water. This coconut milk prawn biryani gives more richer taste to the prawns as well as Biryani. Some of my favorite prawn recipes in my blog are 

 

Crispy Prawns
Eral Thokku
Andhra style prawn fry
Malabar Prawn curry
Prawn roast in kerala style
Garlic Butter Prawns

Prawn Pakora
Prawn Vindaloo

 

 

Coconut Milk Prawn Biryani

Preparation time: 35 min (including rice soaking time and cleaning of prawns) | Cook Time: 30 min | Serves: 5

Recipe Category: Main | Recipe Cuisine: South Indian

 

Ingredients 

To Temper
Fennel Seeds – 1/2 tsp
Cloves – 4
Cinnamon stick – 1
Cardomom – 1
Bay leaf – 1
Star Anise – 2

 

For Biryani
Prawn – 1/2 kg
Basmathi rice – 3 cups
Onion – 2 (chopped lengthwise)
Tomato – 2
Ginger Garlic Paste – 1.5 tsp 
Green Chillies – 2 (slit into half – lengthwise)
Chilli powder – 1.5 tsp
Mint leaves – 3 tbsp (chopped nicely) 
Coriander leaves – 3 tbsp (chopped nicely)
Thick Coconut Milk – 2 cups
Water – 3 cups 
Oil – 2 tbsp
Ghee – 2 tbsp
Cashews – few (optional)
Coriander leaves for garnishing
Salt – as per taste

 

Method to prepare Prawn Biryani

1. Wash and Soak the rice for 20min. Clean and devein the prawns. Wash with salt and keep it ready. In the pressure cooker or pan, add the oil and when it is hot, add the ingredients mentioned in To temper one by one and fry for a min, keeping flame in medium.

2. Add the onion and ginger garlic paste and saute, till the raw smell of ginger goes off. Add the tomato and saute it. 

3. Add the green chilli, coriander leaves, mint leaves, and saute for a min. Then add the chilli powder, turmeric powder and salt and the Biryani masala.

4. Add in the curd/yogurt now. Let the masala leaves out oil. Now add the washed prawns.

5. Let the prawns gets coated with masala well. When the prawns starts leaving out water, add in the coconut milk and water.

6. When the water starts to boil, add the soaked rice and close the cooker lid. Cook in low flame.

7. Exactly after 10 min, open the lid. Now add the ghee and slightly mix without breaking the rice. Close the lid again for another 5 more minutes.

8. Serve the hot hot coconut milk biryani with mutton masala.

 

 

Yummy Coconut Milk Prawn Biryani is ready.

Notes:
1. This whole biryani, can be made with coconut milk, but as the coconut milk has more cholesterol, I reduced the milk.
2. Spiciness can be adjusted according to the your spice level.

 

Recipe of Coconut Milk Prawn Biryani

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Prawn Biryani using coconut milk

Prawn Biryani is my most favorite Biryani than any other Biryani I make. I love prawns to the core and have lot of prawn recipes in my blog. Even my lil ones love this biryani as it has mild spiciness since we add the coconut milk instead of water. This coconut milk prawn biryani gives more richer taste to the prawns as well as Biryani.

Course Main Course

Cuisine Indian

Keyword coconut milk prawn biryani, prawn biryani using coconut milk

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Soaking time 20 minutes minutes

Total Time 45 minutes minutes

Servings 5

Calories 600kcal

Author Akila

Ingredients

To Temper

• Fennel Seeds – 1/2 tsp
• Cloves – 4
• Cinnamon stick – 1
• Cardomom – 1
• Bay leaf – 1
• Star Anise – 2

For Biryani

• Prawn – 1/2 kg
• Basmathi rice – 3 cups
• Onion – 2 chopped lengthwise
• Tomato – 2
• Ginger Garlic Paste – 1.5 tsp
• Green Chillies – 2 slit into half – lengthwise
• Chilli powder – 1.5 tsp
• Mint leaves – 3 tbsp chopped nicely
• Coriander leaves – 3 tbsp chopped nicely
• Thick Coconut Milk – 2 cups
• Water – 3 cups
• Oil – 2 tbsp
• Ghee – 2 tbsp
• Cashews – few optional
• Coriander leaves for garnishing
• Salt – as per taste

Instructions

• Wash and Soak the rice for 20min. Clean and devein the prawns. Wash with salt and keep it ready. In the pressure cooker or pan, add the oil and when it is hot, add the ingredients mentioned in To temper one by one and fry for a min, keeping flame in medium.
• Add the onion and ginger garlic paste and saute, till the raw smell of ginger goes off. Add the tomato and saute it.
• Add the green chilli, coriander leaves, mint leaves, and saute for a min. Then add the chilli powder, turmeric powder and salt and the Biryani masala.
• Add in the curd/yogurt now. Let the masala leaves out oil. Now add the washed prawns.
• Let the prawns gets coated with masala well. When the prawns starts leaving out water, add in the coconut milk and water.
• When the water starts to boil, add the soaked rice and close the cooker lid. Cook in low flame.
• Exactly after 10 min, open the lid. Now add the ghee and slightly mix without breaking the rice. Close the lid again for another 5 more minutes.
• Serve the hot hot coconut milk biryani with mutton masala.

Notes

check the above notes

*Post first published on April 27th 2015. Updated with recipe.

The post Prawn Biryani using coconut milk | Prawn Recipes appeared first on Learning-to-cook.

How to make Prawn Thokku | shrimp thokku | eral thokku

If you are my regular reader, you definitely know I am a great fan of prawns. This prawn thokku or eral thokku is my hubby’s favorite. It can be had with rice as side dish or with any kind of tiffin items like idli or dosa or chappathi. This prawn thokku can be kept for 3 days also. But in our family it will be over within 1 day as everyone loves it. Now we see how to prepare this prawn thokku. 

You can check all the prawn recipes here.

 

Step by by instrctions for Prawn thokku

Ingredients

Prawns – 1/2 kg (deveined)

Tomato – 3 chopped finely

Onion – 2 (medium sized – copped finely)

Mustard seeds – 1/4 tsp

Urud dal – 1/2 tsp

Chilli powder – 1 tsp

Coriander powder – 1.5 tsp

Turmeric powder – 1/4 tsp

Garam masala – 1/2 tsp

Green chillies – 2 chopped finely

Cloves – 3 or 4

Cinnamon stick – 1 inch

Cardamom – 1

Star anise – 1

Fennel seeds – 1/2 tsp

Curry leaves – few

Coriander leaves – 3 tbsp chopped finely

 

 

Method to prepare Prawn thokku

 

1. Devein the prawns and Soak the prawns with the ingredients under marination for 30 min at least. 

8. Serve the thokku with rice or roti or naan. 

 

Yummy and tempting prawn thokku is ready

 

Recipe for Prawn Thokku | Shrimp thokku | Eral thokku

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Prawn thokku | Shrimp thokku | Eral Thokku

This prawn thokku or eral thokku is my hubby’s favorite. It can be had with rice as side dish or with any kind of tiffin items like idli or dosa or chappathi. This prawn thokku can be kept for 3 days also.

Course Side Dish

Cuisine tamil nadu

Keyword eral thokkuu, prawn thokku, shrimp thokku

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 400kcal

Author Akila

Ingredients

• Prawns – 1/2 kg deveined
• Tomato – 3 chopped finely
• Onion – 2 medium sized – copped finely
• Mustard seeds – 1/4 tsp
• Urud dal – 1/2 tsp
• Chilli powder – 1 tsp
• Coriander powder – 1.5 tsp
• Turmeric powder – 1/4 tsp
• Garam masala – 1/2 tsp
• Green chillies – 2 chopped finely
• Cloves – 3 or 4
• Cinnamon stick – 1 inch
• Cardamom – 1
• Star anise – 1
• Fennel seeds – 1/2 tsp
• Curry leaves – few
• Coriander leaves – 3 tbsp chopped finely

Instructions

• Devein the prawns and Soak the prawns with the ingredients under marination for 30 min at least.
• In a vessel or kadai, add the oil and when it us hot, add the mustard seeds, and Urud dal, fennel seeds, cloves, cinnamon stick, cardamom, star amuse and curry leaves. Fry for a min. Then add the onion and green chillies.
• When onions are soft, add the ginger garlic paste. Fry till it’s raw smell goes off. Add the tomato now and sauté it well.
• Add the chilli powder, turmeric and coriander powder. Mix well.
• Cook the tomato and onion so well that the oil oozes out. Now add the prawns.
• Mix the prawns well, donut is coated wth the masala. Do not add any water. The prawns by itself leaves out water and gets cooked by that water itself. Add the garam masala now and mix it.
• Let the oil oozes out again. Garnish with coriander leaves and serve it.
• Serve the thokku with rice or roti or naan.

Notes

check the above notes

*Post first published 26th April 2014. Updated with Recipe.

The post Prawn thokku | Shrimp thokku | Eral Thokku appeared first on Learning-to-cook.

This restaurant style prawn fry recipe is really easy to make at home and you don’t need to go for restaurants to try this prawn Fry. I can guarantee that all your family members including kids will love this recipe.

Prawns are my favorite one in the non-vegetarian recipes and I have tried many different prawn recipes and this one is an inclusion to my addiction.

In this restaurant style prawn fry recipe we do not add any food coloring and hence it is really good to give for kids. But still it gives nice color to the fry because of the kashmiri chili powder which we add to this recipe. Prepare this recipe in your home and comment how it has turned for you.

If you are a prawn lover like me then do check out my other prawn recipes in this website like

• Prawn Pakora
• How to make Crispy Prawns – step by step
• Prawn fry
• Prawn Cutlets
• Prawn Tikka
• Prawn 65
• Andhra Style Prawn fry
• Garlic Butter Prawns
• Goan Prawn Fry – Simple method
• Goan prawn vindaloo
• Kadai prawns

Video recipe of restaurant style prawn Fry

Printable recipe of restaurant style prawn fry

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Restaurant style prawns fry recipe

This restaurant style prawns fry recipe is really easy to make at home and you don't need to go for restaurants to try this prawn Fry. I can guarantee that all your family members including kids will love this recipe.

Course Side Dish

Cuisine Indian, South Indian, tamil nadu

Keyword restaurant style prawn fry

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Akila

Ingredients

To clean pawns

• Prawns - 500 gms
• Salt - 1/2 tsp
• Turmeric - 1/2 tsp

For marinating

• chili powder - 1 tsp
• coriander powder - 1 tsp
• salt - as needed
• Pepper powder - 1/5 tsp
• ginger garlic paste - 1 tsp
• Curry leaves - few
• coriander leaves - few
• green chili - 1 finely chopped
• cumin powder - 1/4 tsp
• garam masala - 1/4 tsp
• turmeric - 1/4 tsp
• oil for frying
• rice flour - 1 tbsp
• Corn flour - 1 tbsp
• little water to sprinkle
• Lemon juice from half lemon

Instructions

Method to prepare restaurant style prawn fry

• Remove the head and shell of the prawns. Devein the prawns and wash them with salt and turmeric. Repeat the cleaning process two to three times if needed.
• Add the cleaned France in a bowl.
• To this add chili powder coriander powder turmeric salt ginger garlic paste cumin powder garam masala Pepper powder green Chilli coriander leaves Curry leaves.
• Mix them nicely. Add water if needed.
• Add rice flour and corn flour. Again mix them nicely adding water little by little to form a nice coating on the prawns.
• Finally add juice from half a lemon. Again mix them slightly.
• Let it rest for 15 to 20 minutes.
• In a big heavy bottom pan add enough oil for frying the marinated prawns.
• When the oil is hot add the prawns in batches and fry them nicely.
• Cook them evenly so that, they get a nice red color.
• Remove from oil and filter pill. Repeat the same for other batches too.
• Add the curry leaves to the remaining Masala and fry it in the same oil.
• Yummy yummy restaurant style prawn fry is ready to be served.

Step by step instructions of restaurant style prawn fry

Ingredients

To clean pawns

• Prawns – 500 gms
• Salt – 1/2 tsp
• Turmeric – 1/2 tsp

For marinating

• chili powder – 1 tsp
• coriander powder – 1 tsp
• salt – as needed
• Pepper powder – 1/5 tsp
• ginger garlic paste – 1 tsp
• Curry leaves – few
• coriander leaves – few
• green chili – 1 finely chopped
• cumin powder – 1/4 tsp
• garam masala – 1/4 tsp
• turmeric – 1/4 tsp
• oil for frying
• rice flour – 1 tbsp
• Corn flour – 1 tbsp
• little water to sprinkle
• Lemon juice from half lemon

Method to prepare restaurant style prawn fry

1.Remove the head and shell of the prawns. Devein the prawns and wash them with salt and turmeric. Repeat the cleaning process two to three times if needed.

2. Add the cleaned France in a bowl.

3. To this add chili powder coriander powder turmeric salt ginger garlic paste cumin powder garam masala Pepper powder green Chilli coriander leaves Curry leaves.

4. Mix them nicely. Add water if needed.

5. Add rice flour and corn flour. Again mix them nicely adding water little by little to form a nice coating on the prawns.

6. Finally add juice from half a lemon. Again mix them slightly.

7. Let it rest for 15 to 20 minutes.

8. In a big heavy bottom pan add enough oil for frying the marinated prawns. When the oil is hot add the prawns in batches and fry them nicely.

9. Cook them evenly so that, they get a nice red color.

10. Remove from oil and filter pill. Repeat the same for other batches too.

11. Add the curry leaves to the remaining Masala and fry it in the same oil.

12. Yummy yummy restaurant style prawn fry is ready to be served.

Notes

1. Try to use Kashmir chilli powder add or gives nice red colour to the prawns fry. If you don’t have then go for normal chilli powder.

2. You can adjust the spiciness according to your taste.

3. Instead of pepper powder you can add crushed pepper also.

4. If you want you can add red food colour but I didn’t add as my prawn fry already have nice colour.

The post Restaurant Style Prawn Fry Recipe | Sunday Special Recipes appeared first on Learning-to-cook.

Andhra Style Spicy Prawn Curry is a spicy and tasty prawn curry. I got this recipe from my one of my Telugu friend. She used to bring this curry as side dish for chappathi or roti. Try this spicy prawn curry in Andhra style and enjoy your Sunday dish. 

Other prawn recipes for you to view

Prawn thokku 

Kerala style prawn roast

Malabar Prawn Curry
Goan Prawn Vindaloo
Prawn Pepper Gravy
Goan Shrimp Curry

Andhra Style Spicy Prawn Curry

Preparation time: 10 min ( +30 min soaking time) | Cook Time: 25 min | Serves: 4

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients 
I – Marination

Prawns –  400 gms
Coriander powder – 1/2 tsp
Turmeric powder – 2 pinch
Lime juice – 1tsp
Salt – a pinch

II – Spices
Fennel seeds – 1/2 tsp
Cardamom – 1
Cloves – 6 to 7
Bay leaf – 1 crushed
Cinnamon stick – 2 inch (Crushed)

III – Gravy
Oil – 3 tbsp
Onion – 2 (medium sized – chopped finely)
Tomato – 2 (chop finely and make into puree)
Ginger paste – 1.5 tsp
Garlic paste – 1.5 tsp
Green chillies – 2 (slit lengthwise)
Chilli powder – 1 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1/2 tsp
Turmeric powder – 1/5 tsp
Pepper powder – 1/4 tsp
Garam masala – 1/2 tsp
Curry leaves – 1 spring
Salt – as per taste
Coriander leaves – for garnishing

Method 

1. Clean and devein the prawns. Wash with salt.

2. Marinate the prawns with salt, chilli powder, coriander powder, turmeric and lemon juice.

3. Let it sit for 30 min atleast.

3. In a pan, add 2 tsp oil and add the marinated prawns.

4.The prawns oozes out water. Cook the prawns in its own water. Cook for 5 min or till the prawns becomes curly. Remove and keep it aside.

4. In the same pan, add oil, and when hot add the spices one by one.

5. Add the chopped onions, curry leaves, green chillies. Sauté till they become soft. Add the Ginger garlic paste. Fry till they raw smell goes off.

6. Now add the tomato purée, remaining chilli powder, coriander powder, salt, little turmeric. Add the cumin powder.

7. Sauté them nicely, till oil oozes out.

8, Add the cooked prawns. (My prawns are half cooked and leaves out water again)

9. Mix it nicely and cook again adding garam masala and pepper powder. Cook till all water goes off. 

10. Switch off the stove and served hot. 

Spicy and yummy, Andhra style prawn curry is ready

Notes:
1. Taste before adding garam masala and pepper powder, since it becomes more spicy and children cannot eat it.

Tags: Spicy prawn Recipes, Spicy andhra prawns, andhra style spicy prawn currys, andhra prawn curry, Andhra shrimp curry, Spicy shrimp curry, andhra style spicy shrimp currys

The post Andhra Style Spicy Prawn Curry | Shrimp curry in Andhra Style | Prawn Recipes | Sunday Special Recipes appeared first on Learning-to-cook.

Though I have heard this Garlic Butter Prawns or Butter Garlic Prawns, I have not tried this recipe, until I saw this recipe here. It looks so damn easy and I immediately went out to try. I finished cooking within 15 min and I loved the taste. I gave to my daughter and she liked the taste but my son said he needs more spicy and asked me to modify the the dish to prawn roast or prawn thokku with lots of Indian masalas. If he starts liking one taste, he always wants the same. But anyhow I loved the taste and finished this Butter garlic prawns as the side dish for plain rice.

You can view some prawn recipes below
Andhra style prawn fry
Prawn pakora
Crispy Prawns
Prawn cutlet

Garlic Butter Prawns Recipe

Preparation time: 10 min | Cook Time: 10 min 
Total Time: 20 min | Serves: 4

Recipe Category: Side dish | Recipe Cuisine: International

Ingredients

Prawns – 1/4 kg ( frozen or fresh )

Butter – 1 tsp

Garlic – 6 cloves ( chopped finely )

Black Pepper powder – 1/5 tsp

Salt – as per taste
Lemon juice / vinegar – 1/2 tsp
Coriander leaves – few

(Original recipe had prawns with tails, but I removed)

Method 

1. Remov the shell and Devein the prawns. Wash with salt nicely.

2. In a hot pan, add the butter, garlic and coriander. ( If you want you can add other  herbs like basil, oregano etc. ). Sauté for a min.

3. Add the prawns now and add salt.

4. Add the fresh ground pepper and sauté them nicely. The prawns tend to leave water. Now add the lemon juice and mix.

5. Allow the prawns to cook with its water itself. If they are. It cooked, sprinkle some water. Cook till all the water evoporates. 

6. Serve hot with rice.

Tempting Garlic Butter Prawns are ready.

Notes:
1. You can add any herbs like basil leaves, oregano etc along with cilantro.
2. White pepper powder can be added instead of the black pepper powder.

The post Garlic Butter Prawns | How to make easy Butter Garlic Prawns | Easy Prawn Recipes | International Prawn Recipes appeared first on Learning-to-cook.

I am a great fan of prawns. If you have noticed, my blog contains more Prawn recipes than any others ingredients. Now this Prawn Pakora / Prawn pakoda is an one more addition to it. It is an easy to do recipe and a perfect snack if you have an unexpected guests at home. When I did this for our sunday lunch, we finished these prawn pakoda’s first.

You can view some more prawn recipes here
Prawn 65
How to make Crispy prawns
Kerala style prawn roast
Prawn cutlet
Prawn pepper gravy
Prawn fry

Prawn Pakora / Prawn Pakoda

Ingredients
Prawns – 20

Method
1. Chop the onion, curry leaves, coriander leaves finely. Mix the onion, curry leaves, coriander leaves, ginger garlic paste.

2. Add the Bengal gram flour, rice flour, corn flour, chilli powder, turmeric powder, salt, chat masala, lime juice. Add the prawns finally. Add water little by little until prawns are well coated by the mixture.

3. Let the prawns get marinated for 20 min. 

4. In another vessel, add oil and heat in medium flame.

5. Slowly drop the prawns in the oil catch by batch. Fry them we’ll on both sides. When they turn light brown color, take them out from the oil and filter the excess oil in a kitchen tissue.

6. Serve the hot hot prawn pakoras with the tomato sauce.

Notes: 
1. I have added more onions, as i like onion flavor more. If you want to reduce you can do so.

The post Prawn Pakora | Prawn Pakoda | How to make Prawn Pakora | Prawn Recipes| Sunday Special Recipes appeared first on Learning-to-cook.

Ingredients I (cleaning)

• Prawns – 1/2 kg 
• Salt – 1 tsp
• Water

Ingredients II (For marination)

• Prawns – 1/2 kg
• Ginger garlic paste – 1 tsp
• Turmeric powder – 1/4 tsp
• Chilli powder – 1/2 tsp
• Salt – 2 pinch

Ingredients III (To grind)

• Prawns – 6 to 8 (with or without marination)
• Grated Coconut – 1/2 cup
• Red chillies(Dry) – 2 to 3
• Cumin seeds – 1/4 tsp
• Water – 1/4 cup

Ingredients IV

• Oil – 3 tsp
• Cumin seeds – 1/4 tsp
• Onion – 1 (big – finely chopped)
• Tomato – 1 (big – finely chopped)
• Coriander powder – 1/2 tsp
• Salt – as per taste
• Curry leaves – few
• Coriander leaves – for garnishing

Method

• Wash and remove the black thread of the prawns.
• Clean with salt. 
• Marinate the prawns with the Ingredients II (for marination) for 20 to 30 min.
• Grind the Ingredients III (To grind) and make a paste and keep aside.
• In a vessel, add oil and when hot, add the cumin seeds.
• Add the onions and curry leaves.
• When onions become soft, add the tomato, coriander powder and salt.
• Now add in the marinated prawns.
• No need to add water, as the shrimp/prawn itself leaves out water. 
• When the shrimps starts curling, add in the grinded paste. 
• At this stage, if you feel, the curry is thick, can add little water.
• Allow to cook for 10 min.
• When the prawns are cooked, garnish with coriander leaves and serve hot with steamed rice or chappathi or roti. 

Note:

• Instead of grated coconut, coconut milk can be added.
• Instead of Red chillies, green chillies can be added.

The post Goan Shrimp Curry appeared first on Learning-to-cook.