The curry is spicy and has a thick gravy that makes it perfect with rice or roti. I have used Kashmiri chili powder to give the curry a nice color. If don’t have Kashmiri chili powder then you could use paprika instead.

You need –

• Prawns – 500 grams, cleaned
• Onion – 1 large, finely chopped
• Ginger-garlic paste – 2 teaspoons
• Tomato – 1 small, finely chopped
• Bell pepper – 1 small, cut into small cubes
• Green chilies – 1 or to taste
• Greek yogurt – 200 grams
• Coriander powder – 1 teaspoon
• Chili powder – 1 teaspoon
• Turmeric powder – ½ teaspoon
• Garam masala – ½ teaspoon
• Cumin powder – ½ teaspoon
• Salt to taste
• Cooking oil – 1-2 tablespoons

How to-

Clean and wash the prawns. Drain the water out completely. Marinate the prawns with ¼ teaspoon of turmeric powder for about 15 minutes.

Heat oil in a heavy bottom pan and add the chopped onions and cook till soft. Add the ginger-garlic paste, chopped green chilies and continue to cook till the raw smell is gone. Add the tomato and cook till mushy.

Add the coriander powder, cumin powder, ¼ teaspoon turmeric powder, chili powder, garam masala and cook till the oil starts to separate. Turn the heat off and allow to cool a bit. Once cooled, in blender, blend into a smooth paste by add just enough water.

Re-heat the pan and pour the spice paste. Reduce the heat to medium-low and add the yogurt. Stir well and bring to a gentle simmer. Add the prawns and bell pepper and mix well. Add about 1/3 – ½ cup water and cook till the prawns are done and the gravy is thick.

Turn the heat off and garnish with fresh coriander leaves. Serve hot with rice or roti.