Prawns Curry/Prawns masala curry/Malai Prawns curry/

Ingredients:

1 kg prawns peeled and deveined
2 large onions

3 tomatoes

2 green chillies

2 tbsps garlic paste

1 tbsp ginger paste

1 tbsp garam masala

2 tsps coriander powder

1 tsp cumin powder

2 cups coconut milk

3 tbsps single cream

3 tbsps vegetable/canola/sunflower cooking oil

Salt to taste

Preparation:

Grind the onions, tomatoes, 2 green chillies into a fine paste in a food processor.

Heat the oil in a pan and add the paste to it. Fry for a minute.

Add the ginger and garlic pastes and fry for another minute.

Add the spices and brown masala till the oil begins to separate from it.

Add the coconut milk and bring to a boil. Add salt to taste.

Add the prawns and cook for another 2 minutes only.

Turn off the fire and stir in the cream.

Garnish with coriander leaves and Enjoy with your family or friends.

Another Method:

Ingredients:

Prawns / Iraal - 500 grams, peeled and deveined
Small Onion / Sambar Onion / Shallots - 1/2 cup, finely chopped or minced
Tomato - 3 nos in medium size or 1 cup, sliced
Ginger garlic paste - 1 and 1/2 teaspoons
Salt - to taste
Turmeric powder - a pinch
Oil - 3 tablespoons
Mustard seeds - 1/2 teaspoon
Curry leaves - 2 strings
Coriander leaves - for garnishing
Water - 3/4 cup

To Roast and Grind:

Fennel seeds - 1 teaspoon
Cumin seeds - 3/4 teaspoon
Rice grains - 1 tablespoon
Coriander seeds  / Dhania - 1 and 1/2 tablespoons
Curry leaves - 1 string
Oil - 1 teaspoon
Red chilli powder - 1 teaspoon or to taste

Method:

1) Wash prawns well in water for 2 to 3 times. Add salt, turmeric and a big pinch of red chilli powder. Mix well. Cover and keep aside for 30 minutes.

2) Meanwhile, in a heavy bottom pan, heat a teaspoon of oil. Add the ingredients except red chilli powder given under roasting and roast it till they releases nice aroma.

3) Turn the flame off and add the red chilli powder. The heat in the pan is sufficient for red chilli powder. At the same time, make sure not to burn it.

4) Allow it to cool and grind to a fine powder. If required add water to make a smooth paste.

5) Grind tomato and make a puree of it. keep aside.

6) Heat 3 tablespoons of oil in the same kadai / pan which we used for roasting. Add mustard seeds when it is hot. Add onion along with curry leaves. Fry till onion becomes very soft and translucent.

7) Add ginger garlic paste and fry till the raw smell goes off.

8) Add tomato puree and cook till it reduces and releases oil from the sides of the pan.

9) Now, add prawns, ground masala powder,salt, turmeric and water one by one. Mix gently. Adjust the salt and spicy as per your taste. When the gravy starts boiling, cover the pan and lower the flame to medium. Let it cook for few minutes.

10) Cook the gravy till the oil oozes out from the top of the pan and the prawns are well cooked.

11) Garnish with chopped coriander leaves and serve hot with steamed rice.

Note:

1) Instead of red chilli powder, you can also use dry red chillies for roasting for this gravy.

2) Increase or decrease the water quantity as per your personal preference. If you like gravy consistency, then add a cup of water instead of 3/4 cup of water.