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RECIPE
17 INGREDIENTS9 STEPS20min

Prawns In Spicy Red Chilly Gravy

4.0
1 Ratings
A delightfully spicy, tangy prawn curry.
Prawns In Spicy Red Chilly Gravy Recipe | SideChef
A delightfully spicy, tangy prawn curry.
Anju's Recipe Book
Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/
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Anju's Recipe Book
Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/
20min
Total Time
$4.63
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
3
Kudampuli
12.5 oz
Prawns , deveined
14
Shallots , sliced
10 cloves
Garlic , sliced
1 piece
Fresh Ginger , chopped
3
Green Chili Pepper
2 Tbsp
Red Chili Powder
1/2 Tbsp
Ground Coriander
1/4 tsp
Fenugreek Seeds , ground
3 Tbsp
Coconut Oil
3
Curry Leaves
to taste
to taste
Water
1/4 tsp
Fenugreek Seeds
1/2 tsp
Mustard Seeds
2
Dried Chili Peppers
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Nutrition Per Serving

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CALORIES
579
FAT
13.0 g
PROTEIN
20.2 g
CARBS
105.6 g

Cooking Instructions

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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 Pepper (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 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 9
Serve hot over rice or with naan.
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Nutrition Per Serving
Calories
579
% Daily Value*
Fat
13.0 g
17%
Saturated Fat
9.2 g
46%
Trans Fat
0.0 g
--
Cholesterol
111.1 mg
37%
Carbohydrates
105.6 g
38%
Fiber
12.0 g
43%
Sugars
55.8 g
--
Protein
20.2 g
40%
Sodium
758.8 mg
33%
Vitamin D
--
--
Calcium
214.4 mg
16%
Iron
7.8 mg
43%
Potassium
1571.1 mg
33%
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