Have you ever tried to make Dry Masala Prawn Curry? If not this is what you will need and how to go about it. Do try it out and let us know what you think.
- 75ml canola oil
- ½ tsp jeera
- ½ tsp sarso (Tiny little mustard seeds)
- 1 tsp fennel
- ½ tsp methi (Fenugreek)
- 2-inch cinnamon
- 3 cardamom
- 3 cloves
- 1 med onion (diced)
- 2-3 tbsp coarsely crushed garlic
- 2 tbsp grated ginger
- 2 chilies (to taste)
- 1 tsp turmeric
- 2 tsp garam masala
- 2 tsp Srilankan curry powder
- 1 tsp mild paprika
- 1 tsp salt (to taste)
- 1 large tomato (diced)
- 2 sprigs of curry leaves
- 2 handfuls chopped up fresh coriander
- 1kg M/Lge banana prawns (heads off, Devein & keep the shell on)
- In a large non-stick saucepan, add 75ml canola oil into a warm pot.
- Turn heat level to med and add jeera, sarso (tiny little mustard seeds), fennel, methi, cinnamon, cardamom, and cloves.
- Keep stirring until seeds start to splatter, add onions, stir along for a minute, and then add garlic, ginger, chili, turmeric, Masala, paprika, and salt, and cook for 2 minutes. Then add the tomatoes and curry leaves and cook on med heat for 2 mins.
- Add the prawns to the pan and mix well into the Masala paste and cook further for 2-3 minutes, until the prawns look cooked and the masala is well incorporated with the prawns.
- Turn heat to low, add a handful of coriander, mix well and cover the pot and let it simmer for 5 mins.
- Open the pot, add another handful of coriander, close the pot again, and turn off the stove.
- Let sit covered for 5-10 minutes and serve with basmati rice.
Prepared, Tried, and Tested by Veeran