Prawn Curry is a wonderful dish for Poori with the gravy made rich with cashew nuts. This serves a yummy side dish for pulao as well.
I have shared another Prawn curry with Coconut Milk and this version uses cashew nut paste, that makes it very rich and delicious. Other Prawn Dishes are something that we often make at home.
We mostly make nonveg during Sundays and when we make something new, I always click it so that it can help later. There are so many I am yet to share that I had to do something to plan for sharing these on this space. This curry is one of the favorites in the family and I am happy I am finally sharing it here.
We are doing the final week of BM#100, where I am doing the special theme and I decided to share all my nonveg dishes lying in the drafts!
Step By Step Pictures for making Prawn Curry
Prawn Curry | How to make Prawn Curry
500 gms Prawn (before cleaning)
2 tsp Cooking Oil
1/2 tsp Cumin Seeds
1 tsp Ginger Garlic Paste
1/2 tsp Fennel Seeds
2 nos Cardamom
1 Clove
A Pinch Turmeric
1 Cinnamon
2 medium Onions
2 medium Tomatoes
Salt to taste
2 tsp Chili powder
1 tsp Coriander powder
10 nos Cashew Nuts
Handful Coriander Leaves
Method to prepare:
Clean the prawns and let it drain.
Heat a pan with oil, add cumin seeds, then add the ginger garlic paste to the oil. Fry for 1 min, then add cloves, cinnamon, caradamom and fennel seeds. Fry for a minute.
Then add finely chopped onions. Sauté till they turn pink. Then add tomatoes. Fry till they become mushy.
Now add the prawns, fry on high flame till they are well mixed. Add salt and turmeric. Simmer for 5 mins.
Water will come out of the prawns, fry till it evaporates.
Then add the chili powder, coriander powder. Simmer for 5 mins. Oil should come out by now.
Then add 250 ml water. Bring to boil. Let it boil for 10 mins, till the water evaporates. Cook till you get the consistency you want.
Add cashew paste and combine well.
Garnish with coriander leaves. Serve with pooris.
Prawn Curry ~ Side Dish for Poori / Chapati
Ingredients
- 500 gms Prawn (before cleaning)
- 2 tsp Cooking Oil
- 1/2 tsp Cumin Seeds
- 1 tsp Ginger Garlic Paste
- 1/2 tsp Fennel Seeds
- 2 nos Cardamom
- 1 Cloves
- A Pinch Turmeric Powder
- 1 Cinnamon
- 2 medium Onions
- 2 medium Tomatoes
- Salt to taste
- 2 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 10 nos Cashew Nuts
- Handful Coriander Leaves
Instructions
How to make Prawn Curry
- Clean the prawns and let it drain.
- Heat a pan with cooking oil, add cumin seeds, then add the ginger garlic paste to the oil. Fry for 1 min, then add cloves, cinnamon, cardamom and fennel seeds. Fry for a minute.
- Then, add finely chopped onions. Sauté till they turn pink. Then, add tomatoes. Fry till they become mushy.
- Now, add the prawns, fry on high flame till they are well mixed. Add salt and turmeric powder. Simmer for 5 mins.
- Water will come out of the prawns, fry till it evaporates.
- Then, add the red chili powder, coriander powder. Simmer for 5 mins. Oil should come out by now.
- Then, add 250 ml water. Bring to boil. Let it boil for 10 mins, till the water evaporates. Cook till you get the consistency you want.
- Add cashew paste and combine well.
- Garnish with coriander leaves. Serve with pooris.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
Rajani says
It’s a great idea to take pictures whenever you are making something new and save it so that it can be blogged later. I used to do it earlier, have to start again. All my posts this week has also been dug out from the drafts section.
harini says
I do the same. If I make something new, I click and draft the post. then use it when needed 🙂 My kids remind me as well 🙂
Sushma Pinjala says
Prawn curry looks so yummy, I have stopped eating shrimp since I have back issue. The pics are tempting me to try at least once. Book marked.
Ai | Ai made it for you says
I LOVE seafood curry, especially in the summer months. Yours looks amazing!
Narmadha says
Cashews will make the gravy so creamy. Prawn curry looks so tempting. I also make it in similar way for rotis.
Gayathri Kumar says
This is a wonderful treat for seafood lovers. The cashew paste gives the curry a creamy consistency making it the best side for pooris.
Suma Gandlur says
The drafts come handy but my drawback is that I start to have second thoughts about the pictures or something else when I keep the posts in drafts for too long.