Prawns In Spicy Red Chilly Gravy

12 cookbooks

A delightfully spicy, tangy prawn curry.

Anju's Recipe Book

Serves 4

17 Ingredients

3 piece Kudampuli

350 g Prawns

14 Shallot

10 clove Garlic

1 piece Ginger

3 Green Chili Pepper

6 1/4 tsp Red Chilli Powder

1/2 Tbsp Ground Coriander

3/4 tsp Ground Turmeric

1/4 tsp Fresh Fenugreek

3 Tbsp Coconut Oil

3 sprig Curry Leaves

to taste Salt

to taste Water

1/4 tsp Fenugreek Seeds

1/2 tsp Mustard Seeds

2 Dried Chili Pepper

10 Steps

Steps 1

Wash and soak the Kudampuli in Water and keep aside.

Steps 2

Clean and devein the Prawns, wash well and keep aside.

Steps 3

Thinly slice the Shallot

Steps 4

Slice the Garlic.

Steps 5

Chop the Ginger.

Steps 6

Deseed and finely chop the green chili pepper.

Steps 7

Reduce the flame add Red Chilli Powder, Ground Turmeric and Ground Coriander. 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.

Steps 8

To an earthern pot or kadai, add Coconut Oil. Once it becomes hot, add chopped ginger, sliced garlic, and Green Chili Pepper. Sauté for two minutes and add sliced shallot and Curry Leaves. Season with Salt. Sauté well until it starts to change color.

Steps 9

Check the consistency of the gravy. If still thin, open the lid and let it boil for some time and add Fresh Fenugreek and switch off the flame. For tempering add Coconut Oil. Once it becomes hot, add Fenugreek Seeds and Mustard Seeds.

Steps 10

Once it finishes bubbling add Dried Chili Pepper, sliced shallot, and Curry Leaves. Sauté until shallots changes color and add Turmeric (1/4 teaspoon) and Red Chilli Powder. Sauté for another minute and pour it to the curry. Mix well and cover and keep for some time, then serve hot with rice.