Fried Prawn Curry

Fried Prawn Curry

Nostalgic days with our Srilankan friends ... yummy veg & NV curries. One among them cooks well especially prawn manchurian. I modified it to our pattern and got this mode of fried prawn curry. It’s a dry, thick gravy with rich onion presence.

My foodie stays away from NV’s and this oily fried prawns is specially made for my little champ. But champ was smart! Hurrying with a watery mouth. I was in a hurry to finish and missed to shoot every event in cooking.

Ingredients:

To fry:

Prawns – 10 nos

Ginger & Garlic paste – 3 tbsp

Chilli powder – 1 tsp

Garam masala – 1 tsp

Salt – for taste

Oil – for frying

Method:

Marinate the prawns with the ginger garlic paste, chilli powder, garam masala powder and salt. Mix well and refrigerate or keep aside for 10-20 minutes. Heat oil in a kadai/wok – add the prawns and deep-fry on medium flame until both sides get cooked. Drain it from oil.

For curry

Fried prawns – 10 nos

Onion – 3, sliced cubes

Tomato puree/ tomato paste – ¼ cup

Fish Curry Masala powder – 1 tsp (Eastern brand)

Coriander powder – 1 tsp

Chilli powder – 1 tsp (Kashmiri)

Garam masala Powder – 1 tsp

Salt – for taste

Oil – as required

Curry leaves – a sprig

Method:

Heat oil in a kadai – add chopped ginger and garlic fry until it turns light brown. Add chopped onion with a pinch of salt – fry well till it gets transparent. Add the tomato paste with the sauté onion on medium heat and cook well. Mix fish curry masala  powder, coriander powder, chili powder and garam masala powder with fried prawns and salt if required. Reduce the flame and mix well. Garnish and serve hot.

Note: prefer ripe tomato for making paste.