Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, indian prawn curry – made from scratch. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Indian Prawn Curry – Made from Scratch is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Indian Prawn Curry – Made from Scratch is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have indian prawn curry – made from scratch using 17 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Indian Prawn Curry – Made from Scratch:
- Get 12 Raw prawn (black tiger prawn or Japanese tiger prawns)
- Make ready 1 large Onion
- Take 1 1/2 cm Ginger
- Take 2 clove Garlic
- Prepare 2 tbsp Vegetable oil
- Make ready 1 tsp ☆ Cumin seeds
- Prepare 1 tsp ☆ Cinnamon powder
- Get 3 ☆ Whole cardamon
- Get 3 ☆ Clove
- Make ready 300 grams Canned tomatoes
- Prepare 1 tsp ◎ Turmeric
- Take 1/2 tsp ◎ Cayenne pepper
- Get 1 1/2 tsp ◎ Coriander seed powder
- Prepare 250 ml Water
- Take 1 tsp Garam masala
- Get 1 tsp Salt
- Prepare 1 handful Cilantro
Steps to make Indian Prawn Curry – Made from Scratch:
- Peel the shells from the prawns, devein, and rinse well. Salt and pepper lightly and set aside. Crush the cardamon with a knife.
- Mince the onion, ginger, and garlic. Open the tomato can. Optional: If you love spicy curry, remove the seeds and thickly slice the fresh hot chili pepper.
- Heat the oil over high heat and add the ☆ spices. Stir-fry so the oil coats the spices and continue until the cumin seed stops crackling.
- Add the garlic, ginger, and onion, then stir-fry until half transparent. If you like it spicy, go ahead and add fresh red chili pepper here and fry.
- Add the ◎ spices and stir-fry for another 2-3 minutes.
- Add the tomato. If they are whole, crush with a spatula into small pieces.
- Stir-fry the onion and tomato for about 3-5 minutes over medium heat. It will thicken and the oil will start separating from the tomato.
- Pour in the water and mix the curry paste.
- Cover loosely with a lid and simmer over low heat for at least 30 minutes. Lift the lid occasionally and stir to prevent the curry from burning. Remove the lid for the last 10 minutes.
- Meanwhile, divide the cilantro into two portions. Finely chop one portion, leaving the rest for garnish.
- Add the raw prawns, salt, chopped coriander leaves, and garam masala to the curry sauce and mix. Cook over medium heat until the pawns have boiled. Then taste and adjust the saltiness.
- Remove whole pieces of spices (eg. cardamoms). Plate and garnish with cilantro.
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