Spicy Prawn Pepper Curry.

“Spicy Prawn Pepper Curry” … This is a easy to prepare, flavorful, semi dry prawn curry dish that goes very well with mildly spiced rice / pulav / roti / naan or even poori … Do give it a try … If you love prawns like me, you will love this curry for sure, that gives a spicy pepper flavoured tinge to the tongue … Yummy Yumz ….

Prawns are a favorite with most of the fish eaters and large prawns are that much more appealing. I had bought a pack of large sized frozen prawns yesterday and was really eager to prepare this curry. I had loved this particular curry I had prepared with eggs some time back and have been waiting to prepare the same with prawns from the very same day. But somehow, I never was able to with back to back festive occasions during which time we avoid eating non-veg. So here it is and I am, so glad that I am was bang on right when I had felt that this recipe would turn out awesome with prawns. I am sure it will turn out good with chicken too, so my next attempt will be with chicken. Soon to prepare the same, so just keep a watch on my Blog for the same. For those who had followed the egg curry, this is almost the same, I have made minute changes by leaving out hogplums / ambado (they are not in season now) and garlic too. This semi dry curry tastes awesome with roti / paratha / naan. You can also serve this as a side dish with rice and other curries and enjoy it mixed with plain rice too. So do give it a try, if prawns are your favorite or that of your children’s they are sure to love this curry with pepper flavour and you can prepare the level of spice as per your home requirement. 

** Ingredients :

Prawns / Sungata : About 25-30 large one’s cleaned and deveined.

Onions : 3 large chopped finely.

Curry Leaves / Karbev / Kadipatta : 10-12 fresh one’s.

Salt to taste

Oil : 3 – 4 tblsp

** Masala to be Ground :

Coconut : ½ cup freshly grated.

Ginger / Adrak : ½ inch piece

Fennel / Saunf / Badisep Powder : 1 tsp

Coriander / Dhania Powder : ½ tsp

Jeera / Cumin Powder : ¼ tsp

Haldi / Turmeric Powder : a small pinch.

Kashmiri Red Chilly Powder : ½ tsp

Black Pepper Powder : 2 tsp heaped

Garam Masala Powder : ½ tsp

Tamarind : A large marble sized ball. 

** Clean and wash prawns in plenty of water. You can use fresh prawns too. Remove the outer shell and devein it and clean the same. I had used good large sized frozen prawns that were already cleaned and deveined. So all I had to do was wash it in plenty of water. Keep this ready aside.

** Masala to be Ground : Grind to a smooth paste coconut with fennel pd, jeera pd, coriander pd, red chilly powder, pinch of haldi, ginger, pepper powder, garam masala pd and tamarind. Do not add much water. The paste should be smooth and thick. Keep this prepared ready aside.

** In a thick-bottomed kadai add in the oil and bring to heat, once hot enough reduce the heat to medium and add in the finely chopped onions and fry till brown in colour. It should be evenly browned and not burnt. 

** Add in the curry leaves and the ground masala and fry for a few minutes. Add in salt to taste and 1 cup of water and bring to a boil on medium heat, stirring in between. Once you see it has come to boiling point lower the heat, mix well, add in the prawns, and mix well.

** Cover the kadai and cook on low heat till the prawns are cooked and done. It will take approximately about 4-5 minutes. Do not overcook the prawns as they will harden and become like rubber and will not taste good. Prawns should be just cooked till soft, that’s all and they are ready.

** “Spicy Prawn Pepper Curry” is done and ready to be served. You can serve this with plain hot rice or simple fried rice. Goes very well with chapati, naan, roti or poori too. Enjoy this dish by serving to your family and friends. You can increase or decrease the level of pepper powder as per your taste. However, this curry is supposed to be spicy and I myself have kept it between medium ~ spicy level. So if you want spicier you can add in another tsp of the same. Enjoy.

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