11 March, 2016
Konkani Style Prawns Curry
Date – 21.2.2016
Here I am presenting konkani style Prawns Curry. The original recipe of making konkani prawns curry is different, here I gave my own twist to this recipe. Hope you will like it.
Preparation time – 20 mins
Cooking time – 30 mins
Cuisine – Konkani/Indian
Recipe type – main
Serve – 3-4
Measurement cup used 1 cup = 220 ml
Prawns – 750 g (before cleaning) or 2 cup (clean, washed and devained)
Onion – 2 medium (finely chopped)
Ginger-garlic – ½ tbsp
Tomato – 1 medium (finely chopped)
Curry leaves – 8 – 10
Red chilly powder – 1 to 1 ½ tsp
Kashmiri red chili powder – 1/2 to 1 tsp (for color)
Coriander powder – 1 tsp
Turmeric powder – 1 tsp
Tamarind – 2 inch or kokam – 3-4
Salt – as per taste
Water – ½ – ¾ cup
Oil – 2 tbsp
Fresh coriander leaves – for garnishing
For dry roast and make paste
Coconut – 2 tbsp (grated)
Cinnamon stick – ½ inch
Clove/laung – 3-4
Snuf/sombu – ½ tsp
Cumin/jeera – ½ tsp
Black peppercorns/ kali mirch– ¼ tsp
Soak the the kocum or tamarind in 2 tbsp of hot water for 10 – 15 mins.
After 15 mins mash it nicely and filter it. You will get tamarind or kokum water and keep aside.
In a kadai dry roast grated coconut till it turns light brown over low – medium flame and keep stirring. Take it out and Keep aside.
In that same kadai dry roast cinnamon, clove, black pepper corns, snuff and cumin. Till aroma comes.
Take these roasted garam masala and coconut in a blender, add little water and make paste. Keep aside.
Heat oil in a kadai add finely chopped onion and curry leaves. Saute till onion turns translucent.
Add ginger-garlic (paste or crushed), saute till raw smell goes off.
Add red chili, kashmiri red chili, coriander and turmeric powder, saute a while.
Add finely chopped tomato, stir and saute till tomato turn soft and mushy.
Add blended paste, stir for a minute or till oil separates.
Add prawns, stir well. Put the lid and cook prawns with the masala for 2 min at low flame.
After 2 min open the lid add 1/2 to 3/4 cup of water, kokum or tamarind water and salt.
Stir well, bring this mix to boil and simmer the flame.
Cook prawns in this gravy for 2-3 min or till it gets cooked. (prawns takes less time to cook)
Finally add chopped coriander leaves and turn off the flame.
Serve hot with steamed rice or chapati.
Soak tamarind or kokam in hot water for 10 -15 min
After 15 min mash it nicely and filter it , you will get the tamarind juice
Dry roast coconut over low – medium flame and keep stirring
Till it turn light brown, take it out
Now dry roast cinnamon, cumin, clove, snuff and black pepper corns, till aroma comes
Take roasted coconut and whole garam masala in a small blender
Add littel water and make fine paste, keep aside
Add onion, pinch of salt and curry leaves, saute till onion turns translucent
Add ginger and garlic, paste or crushed, fry till raw smell goes off
Add red chili, kashmiri red chili, turmeric and coriander powder, stir for few seconds
Add chopped tomato, saute till tomato gets mushy
Add grinded paste
Saute and stir till oil separates
Put the lid and cook prawns for 2 min over low flame
Add tamarind juice
Bring it to boil and then simmer the flame and cook till prawns get tender (prawns take very less time to cook)
Add chopped coriander and turn off the flame
Konkani style prawns is ready