PRAWN CURRY/PRAWN MASALA CURRY/ODIA CHINGUDI TARKARI

Seafood has always been non-vegetarian’s favorite in any form.Every non-vegetarian wishes to have seafood like fish and prawns. Fish and prawn curries are usually common in coastal regions.

Indian prawn curry tastes delicious and flavorful in any form of cooking. It is very simple and quick recipe as prawns are quick in cooking and they take not more than 15 minutes to get cooked.

Prawn curry or prawn masala curry, here I have posted is a gravy based masala prawn curry, is made by using shrimps or prawn,onion, tomatoes and some Indian spices which brings out the flavors of each of these ingredients.

INGREDIENTS:

· Prawn-500 grams

· Onion-1(Big)

· Tomatoes-2(medium)

· Ginger –garlic paste-2 tbsp

· Green chilies- 2 to 3

· Tomato puree-1 tbsp

· Coriander powder-2 tsp

· Cumin powder-1 tsp

· Turmeric powder-1 tsp

· Red chili powder-1 tsp

· Curd-1 tbsp

· Cream-2 tbsp

· Kaju-5 to 6(optional)

· Cumin seeds-1/2 tsp

· Chopped coriander leaves-2 tbsp

· Salt and oil as required

METHODS FOR PREPARING PRAWN MASALA CURRY:

FOR FRYING PRAWNS:

1. Clean and devein the prawn nicely. Rinse it well and keep aside

2. Add salt, 1/2 tsp turmeric powder and red chili powder in it and mix well. Add 1tbsp lemon juice and marinate the prawn and keep it for 15 minutes.

3. Heat little oil in a pan and add marinated prawn. Saute the prawn till it change its colour and become red.(do not overcook the prawn; otherwise it become hard)

4. Keep the fried prawn in a plate.

FOR MAKING GRAVY:

5. Chop onion and Make a paste out of it. Chop tomatoes and Slit green chilies.

6. Heat 4to5tbsp oil in a kadhai or pan and add cumin seeds, cloves and cinnamon in it.

7. Then add onion paste and saute till it becomes light brown.

8. Add ginger –garlic paste and fry till the raw smell of ginger and garlic gone.

9. Now add dry masalas like coriander powder, cumin powder, red chili powder and turmeric powder and fry the masala by adding 2 tbsp water.

10. Add chopped tomatoes and tomato puree in the masala and stir it. Add green chilies and salt.(here you can add kaju paste)

11. Add ½ cup water and cover the lid of the kadhai. Cook it till the tomatoes become soft and mix with the masala well.

12. Remove the lid and fry the masala till it cooked properly. Add curd in it and mix well.

13. Add 2 tbsp cream and garam masala in it and fry till oil comes out from masala.

14. Add fried prawn and mix well. Now add 2 cups water and let it boil. Now reduce the flame and simmer it for 10 minutes or till the gravy become thick.

15. Add chopped coriander leaves and serve hot with rice or roti or chapati or any Indian breads.