Here, I am presenting before you one of the best prawn recipes which I have tried in my kitchen with my own ingredients and combinations and got very much appreciation from my family members. When I experimented it for the first time, I could never imagine that this minimum combination of elements and less preparation time would give me such a wonderful dish which is a best combo for chappathi, pathiri, rice, appam or idiyappam. Yet, I am very pleased to share this secret recipe with you.


Prawns - ½ kg
Onion – 2
Green chillies – 1 or 2
Turmeric powder – ¼ tsp
Kashmiri chilli powder – ¾ -1 tsp (or as per needed)
Fried coriander powder – 2tsp
Pepper powder – ½ tsp
Ginger finely chopped – 1 tsp
Garlic finely chopped – 1 tsp
Coconut oil – as per needed
Curry leaves – to garnish
Mustard seeds – ¼ tsp
Tomato (big sized and well ripened) – 1 (Otherwise add 2 medium sized ones)

How to prepare:

1.  Cook prawns by adding salt, pepper, turmeric powder and 1 glass water.
2.   Heat a pan. Add a little coconut oil and mustard seeds. When it splutters, add onion, green chilies, ginger and garlic. Cook it till it turns golden brown colour.
3.   Add chili powder, coriander powder and a little water. Stir well. Close the lid and let it cook in low flame and mix well for 5 minutes.
4.   Add cooked prawns mixture and stir well. Let it to boil. If needed, add half glass water.
5.   Add fresh cut tomato on the top of the curry (don’t stir it), close the lid and boil it in high flame for 5 minutes.
6.   Open the lid, stir well and check whether all the ingredients are added correctly.
7.    In the high flame itself, spread 1 - 1.5 tsp of coconut oil on the top of curry and add curry leaves. Close the lid and put the flame off at once.
8.     After 5 minutes, open the lid and stir the contents well. Serve it hot with boiled rice or chapatti.

It is to be noted that only coconut oil should be used for this preparation to get that wonderful aroma and taste and also well ripened tomatoes to get good colour texture for the curry. Also, never use raw coriander powder for this preparation. It should be fried (without oil) in a kadai before adding it, to get its nice odour.

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