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Tuesday, 21 April 2009

Creamy Prawn Curry

Ananya made this one night for dinner, and I still haven’t forgotten the taste. Each time I make it, i want more of it. you can create wonders by just replacing one ingredient from a curry. This is similar to Malai Curry, but you replace coconut milk with fresh pouring cream and I use tomatoes in this.


You’ll need:

500 gms fresh prawns/shrimps – cleaned, deveined

1 teaspoon garlic

1 teaspoon Ginger

1 chopped onion (large)

1 teaspoon tomato paste or 1 diced tomato

1/2 to 1 spoon of red chilly powder

1/2 spoon turmeric

1 tablespoon dhania powder

1/4 spoon cumin powder (optional)

1/2 cup pouring cream

3 table spoons of ghee or oil (i recommend ghee)

2 teaspoons lemon juice

salt to taste

1/4 teaspoon Garam masala

Bunch of coriander


Mix lemon juice and turmeric to the prawns and set aside for about 10 minutes. In a non stick pan sauté the prawns till pink. Set aside. Sauté onions till brown in ghee. Add ginger, garlic and sauté come more. After about a minute add the tomatoes, chilly powder, dhania powder, cumin, salt, turmeric and mix well to form a paste. Now stir in the fresh cream and mix well. Add the prawns and mix for about a minute. Pour water as per your gravy requirement. Cover and simmer for 5 minutes. After 5-7 minutes, sprinkle garam masala and top with lots of coriander.

Serve with hot steamed rice!

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