Ingredients
- 500g prawns (cleaned and deveined)
- 2 medium onions (finely chopped)
- 2 tomatoes (finely chopped or pureed)
- 2 green chilies (slit)
- 1 tbsp ginger-garlic paste
- ½ cup coconut milk (optional for richness)
- 3 tbsp cooking oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 sprig curry leaves
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- ½ tsp black pepper powder
- Salt (to taste)
- Fresh coriander leaves (for garnish)
Instructions
- Heat oil in a pan, add cumin seeds, mustard seeds, and curry leaves. Let them splutter.
- Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and green chilies, fry for 1 minute.
- Add tomatoes and cook until soft and oil starts to separate.
- Mix in turmeric, chili powder, coriander powder, garam masala, and black pepper. Stir well.
- Add prawns, season with salt, and cook for 3–4 minutes until prawns turn pink.
- Pour in coconut milk (optional) and simmer for 3–5 minutes for a creamy curry.
- Garnish with fresh coriander leaves.
✅ Serve hot with steamed rice, naan, or chapati.
Do you want me to make this recipe spicy restaurant-style 🌶️ or mild homestyle?
