How to make Prawn Curry - SK Khazana -
Bursting with a divine flavour this prawn curry is just too irresistible
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium prawns (मध्यम आकार के प्रॉन्स), Turmeric powder (हल्दी का पावडर)
Cuisine : Maharashtrian
Course : Main Course Seafood
For more recipes related to Prawn Curry - SK Khazana checkout Pepper Garlic Malai Prawns, Fried Prawns in Mushroom Ginger Sauce, Sweet and Sour Prawns - SKK, Konkani Prawn Curry-SK Khazana . You can also find more Main Course Seafood recipes like Fish in Hot Black Bean Sauce Prawn Sukka - SK Khazana Karwari Coconut Prawn Dry Pineapple Curry With Prawns
Prawn Curry - SK Khazana Recipe Card
Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Prawn Curry - SK Khazana Recipe
Medium prawns shelled and deveined 16
Turmeric powder 1/4 teaspoon
Salt to taste
Red chilli powder 2 teaspoons
Fresh coconut scraped 1 cup
Coriander seeds 1 teaspoon
Onion chopped 2 tablespoons
Drumsticks peeled, cut into 1 1/2 inch pieces and boiled 1-2
Rice flour 1 teaspoon
Fresh tamarind pulp 1 tablespoon
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
Mix together prawn, turmeric powder, salt, 1 teaspoon red chilli powder in a bowl and set aside to marinate for 10-15 minutes.
Step 2
To make paste, put coconut, 1 teaspoon red chilli powder, coriander seeds and a little water in a grinder jar and grind into smooth paste.
Step 3
Heat 1 tablespoon oil in a non-stick pan, add onion and saute till golden.
Step 4
Add prawns. Rinse the bowl with 2 tablespoons water and add to the pan. Add drumsticks and mix well.
Step 5
Add rice flour to the coconut paste and mix well. Add this to the pan. Rinse the grinder jar with ½ cup water and add to the pan and cook till the prawns are almost done.
Step 6
Add tamarind pulp and mix and simmer for 1-2 minutes.
Step 7
Transfer into a serving bowl and serve hot with steamed rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
