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Prawns In Spicy Red Chilly Gravy
Recipe

17 INGREDIENTS • 9 STEPS • 20MINS

Prawns In Spicy Red Chilly Gravy

4.0
1 rating
A delightfully spicy, tangy prawn curry.
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Anju's Recipe Book
Hi, I'm Anjali. Though I wish to cater to all kinds of palates, you’ll mainly find the Indian cuisine here, especially Malabari (North Kerala) style, as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/
A delightfully spicy, tangy prawn curry.
20MINS
Total Time
$4.63
Cost Per Serving
Ingredients
Servings
4
US / Metric
Kudampuli
3
Kudampuli
Prawns
12.5 oz
Prawns, deveined
Shallot
14
Shallots, sliced
Garlic
10 cloves
Garlic, sliced
Fresh Ginger
1 piece
Fresh Ginger, chopped
Green Chili Pepper
3
Green Chili Peppers
Red Chili Powder
2 Tbsp
Red Chili Powder
Ground Coriander
1/2 Tbsp
Ground Coriander
Fenugreek Seeds
1/4 tsp
Fenugreek Seeds, ground
Coconut Oil
3 Tbsp
Coconut Oil
Salt
to taste
Water
to taste
Water
Fenugreek Seeds
1/4 tsp
Fenugreek Seeds
Dried Chili Pepper
2
Dried Chili Peppers
Nutrition Per Serving
VIEW ALL
Calories
579
Fat
13.0 g
Protein
20.2 g
Carbs
105.6 g
Add to plan
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Prawns In Spicy Red Chilly Gravy
Save
author_avatar
Anju's Recipe Book
Hi, I'm Anjali. Though I wish to cater to all kinds of palates, you’ll mainly find the Indian cuisine here, especially Malabari (North Kerala) style, as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/
Cooking InstructionsHide images
step 1
Wash and soak the Kudampuli (3) in Water (to taste) and keep aside.
step 2
Clean and devein the Prawns (12.5 oz), wash well and keep aside.
step 3
Deseed and finely chop the Green Chili Peppers (3).
step 4
To an earthern pot or kadai, add Coconut Oil (2 Tbsp). Once it becomes hot, add Fresh Ginger (1 piece), Garlic (10 cloves), and the chopped chillis. Sauté for two minutes and add 10 Shallots (10) and 2 Curry Leaves (2). Season with Salt (to taste). Sauté well until it starts to change color.
step 5
Reduce the flame add Red Chili Powder (2 Tbsp), Ground Turmeric (1/2 tsp) and Ground Coriander (1/2 Tbsp). Add kudampuli along with the water. Add more water if required but not too much. Let it boil well and then add cleaned prawns. Cover and cook in low flame for ten minutes.
step 5 Reduce the flame add Red Chili Powder (2 Tbsp), Ground Turmeric (1/2 tsp) and Ground Coriander (1/2 Tbsp). Add kudampuli along with the water.  Add more water if required but not too much. Let it boil well and then add cleaned prawns. Cover and cook in low flame for ten minutes.
step 6
Check the consistency of the gravy. If still thin, open the lid and let it boil for some time and add Fenugreek Seeds (1/4 tsp) and switch off the flame.
step 6 Check the consistency of the gravy. If still thin, open the lid and let it boil for some time and add Fenugreek Seeds (1/4 tsp) and switch off the flame.
step 7
Time to temper the spices. For tempering add Coconut Oil (1 Tbsp) to a clean pan. Once it becomes hot, add Fenugreek Seeds (1/4 tsp) and Mustard Seeds (1/2 tsp). Once it finishes bubbling add Dried Chili Peppers (2), Shallots (4) and Curry Leaf (1). Sauté until shallots change color and then add Ground Turmeric (1/4 tsp) and Red Chili Powder (1/4 tsp).
step 8
Sauté for another minute and pour it to the curry. Mix well, then cover for 5 minutes so the flavors can meld.
step 8 Sauté for another minute and pour it to the curry. Mix well, then cover for 5 minutes so the flavors can meld.
step 9
Serve hot over rice or with naan.
step 9 Serve hot over rice or with naan.
Tags
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Dairy-Free
Gluten-Free
Lunch
Dinner
Indian
Seafood
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