RCI-SP.005.0016.001
Prawn Curry
Preparation time : 40 minutes Serves : 6 persons
Prep20 min
Cook15 min
Total35 min
Servings6
Difficultyadvanced
Ingredients
- medium size prawns (clean them and cut their tails)1 kg
- 1/2 kg
- 4 medium
- 3 unit
- 2 unit
- black cardamom1 unit
- 2 unit
- 3 unit
- 2 tbsp
- 1 tbsp
- 1 tbsp
- 1 tsp
- 1 tbsp
- 1 tsp
- 1 unit
- mix spice powder (garam masala)1 tsp
- nutmeg and mace powder1/4 tsp
- 1 cup
Method
1
Heat oil in a deep pan or wok over medium heat, then add cinnamon sticks, cloves, green cardamom, and black pepper. Fry the whole spices for about 1 minute until fragrant.
2 minutes
2
Add the sliced onions to the pan and sauté, stirring frequently, until they turn golden brown. This step builds the base flavor of the curry.
8 minutes
3
Stir in the ginger paste and garlic paste, cooking for 1-2 minutes until the raw aroma disappears and the mixture is well combined with the onions.
2 minutes
4
Add the chopped tomatoes and cook, stirring occasionally, until they break down and the oil begins to separate from the masala.
6 minutes
5
Sprinkle in the turmeric powder, red chili powder, cumin powder, and salt, then stir thoroughly to incorporate all the ground spices into the gravy.
2 minutes
6
Add the diced potatoes to the spiced gravy and pour in enough water to partially submerge them. Cover and cook until the potatoes are just tender.
12 minutes
7
Add the cleaned prawns to the pan and stir gently to coat them in the curry sauce. Cook uncovered until the prawns turn pink and are fully cooked through, being careful not to overcook.
5 minutes
8
Taste and adjust seasoning with salt or chili powder as needed, then remove from heat and serve hot with steamed rice or flatbread.