For Curry Paste:
1.5 tbsp oil
1 tbsp fennel seed (saunf)
1 cup fresh grated coconut or thinly sliced
3 tbsp desiccated coconut
1 big onion sliced thinly
¼th cup coriander leaves
1-2 green chilies
½ tsp turmeric powder
12 curry leaves (optional)
2-3 garlic cloves
½ inch ginger
For the Curry:
1 tbsp oil
250 gms fresh prawns of any size rinsed and de-veined1 small onion chopped finelyfew curry leaves (optional)
1 medium sized tomato chopped thinly lengthwise
1 tsp sugar1 potato peeled and chopped into squares (optional)
1 tbsp garam masala powder
1 tbsp coriander seed powder
1 tbsp red chili powder
1 tbsp malvani masala powder
1.5 cup water or as consistency required
few chopped coriander leaves or garnishsalt as required
Take a pan add oil once hot saute onion.
Once onion change color add fennel seed and turmeric powder.
Fry all on low heat until onion becomes light brown. Please don’t burn the onion.
Time to add fresh coconut.
Mix all and add curry leaves now if using.
After 2-3 mins add desiccated coconut.
Saute for a minute then add coriander leaves, green chilies, ginger and garlic.
Saute for a minute more allow to cool.
Then add little water and grind the mixture until uniform.
Meanwhile wash the prawns and de-vein.
Marinate them with little salt and keep aside for 10 mins.
Take a pan add oil once heated add chopped onion.
Saute until onion gets the light brown color.
Add the tomatoes.Also add some sugar.
Saute the tomatoes until they soften.
Put all spice powder. Also add curry leaves.
Mix the chopped potatoes.
Pour the grounded paste.
Cook and keep stirring the paste until it bubbles.
Add water and cover the curry with a lid.
Once the curry leaves oil and the potatoes are cooked add prawns.
Lastly add salt and coriander leaves.
Check the taste and alter any spices if required.
Place the gas on high flame and after 2-3 mins you would notice the prawns have changed their color.
From transparent they look opaque this is the sign your prawns are cooked.
Prepared, tried and tested by: Robin Singh