3 October, 2015
PRAWN GRAVY/CURRY IN NORTH INDIAN STYLE
This time I wanted to try some different recipe of prawn , then I tried this method. Curry came out really very well , I have got nice feedback from my family. In this recipe I have added green capsicum with the prawn, mix flavor of prawn n capsicum tasted delicious. You can have it with any bread or rice. Try it and share your feedback.
Pre time – 20 min
Cook time- 30 mins
Type – main course
Cuisine – north indian
Serve – 2-3
Prawn – 400 g
Green capsicum – ½ or ¼
Onion – 1 medium
Ginger-garlic paste – 1tbsp
Tomato – 1 big
Redchiily pow – 1 tsp
Turmeric pow – 1 tsp
Coriander pow – 1 tbsp
Khuskhus/ poppy seeds – 2 tbsp
Garam masala – 1 tsp
Soak the khuskhus/poppy seeds in 3 tbsp of water for ½ hour.
Wash the prawns for 3 to 4 times with water and clean them.
Chop onion finely , cut capsicum in cubes. Take khuskhus/poppy seeds in blander and make paste,
Now take red chilly pow, turmeric, coriander pow and ginger-garlic paste in a small bowl ,add 3 tbsp of water and make paste. Chop tomato. Keep them aside.
In a kadai or pan heat oil , add chopped onion cook it till onion turn light brown. After that add ginger-garlic and spices paste ,cook them for few second. Then add chopped tomato, cook them till the masala starts leaving oil from the corner. In between mash the tomato with spatula to get smooth masala past. Keep the flame low to medium.
Add khuskhus/poppy seeds paste to the masala and again cook it for 1 mins.
Now add capsicum to the masala and mix nicely. Cook it in low flame for 2 mins.
Then add prawn to it, mix it and cover it with the lid for 1 to 2 min.
After some time add salt to it. Mix it wait for few seconds and add 1 cup of water ,when water start boiling simmer the flame and again cover with lid.
Lets cook the gravy till prawns become soft or around 5 – 7 mins .
Open the lid add garam masala to it wait for 1 mins then switch off the flame.Now your grave is ready serve it with any bread or rice.