SPICY PRAWN & CAPSICUM CURRY Recipe
An authentic spicy prawn curry with a smooth flavour of capsicum.....Amazing spiced up curry basically a kerala cum Goan recipe combi... Yum Yum Yummy recipe that any foody lover will relish it
Ingredients
Deveined Prawns 250 Gms or 25 count,
Diced Capsicum ½ cup
1 medium sized onion
2 medium sized tomatoes
4 spoons ginger garlic paste,
Turmeric pwd 1 tsp,
Red chillie pwd 2 spoons
Coriander Pwd 1 spoon
Coconut milk 1 cup
Garam Masala 1 ½ tsp
Curd 1/4 cup,
Lemon 1tsp
Black Pepper pwd 1 tsp
Jeera pwd/Cumin pwd - 1tsp
Oil - 5 tsp
Salt to taste
Chopped coriander leaves for garnishing
Whole masalas - Saunf, Star anise,Elaichi, Cardamom, Cinnamon, cloves (can be of your own flavours)
Directions
1. MARINATE DEVEINED PRAWNS & DICED CAPSICUM WITH GINGER GARLIC PASTE, SALT, CHILLI POWDER, TURMERIC PWD, CURD,LEMON,PINCH OF SALT. (FOR 30 MINS)
2. HEAT OIL TEMPER IT WITH WHOLE MASALAS ADDING GINGER GARLIC PASTE SAUTE TILL BROWN.
3. NOW SAUTE THE ONIONS TILL TRANSPARENT SPRINKLING SOME SALT SO TAT ONIONS COOK FAST.THEN SLOWLY START ADDING THE SPICES, TURMERIC PWD, CHILLI PWD, CORIANDER PWD, SAUTE WELL TILL THE FRESH AROMA COMES.NOW ADD & SAUTE THE DICED TOMATOES TILL IT GETS MASHED UP AND THE OIL COMES OUT.
4. WHEN IT IS FINELY DONE ADD THE MARINATED PRAWN AND MIX WELL. DO NOT ADD WATER SINCE THE PRAWN WILL LEAVE WATER SINCE IT WAS MARINATED IN THE CURD. KEEP SAUTING THIS CONTINUOUSLY TILL WATER COMES OUT & THE PRAWN SHRINKS.ADD SALT TO TASTE AT THIS STAGE
5. ONCE THE PRAWNS ARE COOKED POUR THE COCONUT MILK AND LEAVE TO COOK & SIMMER IT AFTER 5 MINS. ONCE YOU FIND IT TO BE IN THE RIGHT CONSISTENCY ADD JEERA & PEPPER PWD MIX WELL TILL COLOUR CHANGES.
6. GARNISH WITH CHOPPED CORAINDER LEAVES.
2. HEAT OIL TEMPER IT WITH WHOLE MASALAS ADDING GINGER GARLIC PASTE SAUTE TILL BROWN.
3. NOW SAUTE THE ONIONS TILL TRANSPARENT SPRINKLING SOME SALT SO TAT ONIONS COOK FAST.THEN SLOWLY START ADDING THE SPICES, TURMERIC PWD, CHILLI PWD, CORIANDER PWD, SAUTE WELL TILL THE FRESH AROMA COMES.NOW ADD & SAUTE THE DICED TOMATOES TILL IT GETS MASHED UP AND THE OIL COMES OUT.
4. WHEN IT IS FINELY DONE ADD THE MARINATED PRAWN AND MIX WELL. DO NOT ADD WATER SINCE THE PRAWN WILL LEAVE WATER SINCE IT WAS MARINATED IN THE CURD. KEEP SAUTING THIS CONTINUOUSLY TILL WATER COMES OUT & THE PRAWN SHRINKS.ADD SALT TO TASTE AT THIS STAGE
5. ONCE THE PRAWNS ARE COOKED POUR THE COCONUT MILK AND LEAVE TO COOK & SIMMER IT AFTER 5 MINS. ONCE YOU FIND IT TO BE IN THE RIGHT CONSISTENCY ADD JEERA & PEPPER PWD MIX WELL TILL COLOUR CHANGES.
6. GARNISH WITH CHOPPED CORAINDER LEAVES.
Comments
Comments: 3 |
Add a Comment
shantihhh says :
I love South Indian cuisine and look forward to trying this soon!
Posted on: 4 December 2009 - 11:06pm
Blessy says :
This recipe was an awesome one. Hats off to u. Am just learning to cook n my husband loved it.Thanks so much for posting this on the web..
Posted on: 4 December 2009 - 1:38pm
kamil antosiewicz says :
You don't say how much spices you save for the marinade... Anyway, I've just tried t and it's good, although I had to cook it for 30 minutes in the end for the water to evaporate. Thanks for sharing!
Posted on: 23 September 2009 - 9:47am
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