A delightful prawn curry from my sister’s mother-in-law! Fennel seeds, cardamom and a host of other spices impart a beautiful flavor to the dish. Without further ado, here is the recipe…
You need –
- Prawns – 500 grams, peeled and deveined, leaving the tails intact
- Onion – 1 medium sized
- Garlic – 3 large cloves
- Ginger – 1’inch piece
- Green chili – 2-3
- Tomato – 1 medium sized, pureed
- Fennel seeds – ½ teaspoon
- Green cardamom – 2
- Coriander powder – 2 teaspoon
- Turmeric powder – ½ teaspoon
- Garam masala – ½ teaspoon
- Coconut milk -1 cup
- Water/ 1/3 cup
- Salt to taste
- Cooking oil as required
How to –
In blender, blend the onion, garlic, ginger & green chilies to a fine paste. Set aside.
In a heavy bottom pan, heat about 1 tablespoon of oil. Once the oil has heated through add the fennel, cardamom and allow to crackle. Add the onion paste and saute till the raw smell is gone. Add the pureed tomato, coriander powder, turmeric powder and garam masala. Cook until the oil starts to separate.
Add the coconut milk and bring to gentle simmer. Add the prawns, salt to taste and continue to cook till the prawns are done. You add some water to adjust the consistency of the gravy.
Turn the heat off. Garnish with some fresh coriander and serve hot with some steamed rice or any Indian flat breads.