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We hope you got insight from reading it, now let’s go back to restaurant style prawn curry recipe. To cook restaurant style prawn curry you need 18 ingredients and 22 steps. Here is how you cook it.
The ingredients needed to prepare Restaurant style Prawn curry:
- Prepare 250 grams medium sized prawn
- You need 1 big onion sliced
- Get 2 teaspoon ginger-garlic paste
- Use 1 big onion chopped
- Use 2 tablespoon grated coconut
- Take 2 tablespoon coconut milk
- You need 1 teaspoon chilli powder
- Use 1/2 teaspoon turmeric powder
- You need 1 teaspoon coriander powder
- Take 1/2 teaspoon cumin powder
- You need 1/4 teaspoon fennel powder
- Prepare 1/2 teaspoon garam masala powder
- Prepare 3 tablespoon vegetable oil
- Use 1/2 teaspoon cumin seeds
- Take 4-5 curry leaves
- You need 1-2 pods garlic chopped
- You need 2-3 green or red chilli
- Use to taste Salt
Instructions to make Restaurant style Prawn curry:
- Heat 2 tablespoon of oil in a pan.
- Saute chopped onion for 2-3 minutes.
- Add ginger-garlic paste and saute for few seconds.
- Add chopped tomato.
- Stir for 1 minute.
- Add salt, coriander, cumin, fennel, red chilli, turmeric and garam masala powder.
- Mix and fry for a minute and then add grated coconut.
- Mix well and continue to fry for 1-2 minutes.
- Remove from heat and let the mixture cool.
- De vein, remove the shell and clean prawns.
- Keep aside.
- Grind the prepared mixture to make a smooth paste.
- Heat 1 tablespoon of oil in a pan.
- Splatter cumin seeds,split fresh chilli, chopped garlic and curry leaves.
- Add the prepared prawns and fry for a minute or till the prawns change colour.
- Add the prepared curry paste and mix well to combine.
- Add coconut milk and give it a boil.
- Adjust the gravy consistency according to your choice by adding more coconut milk or water.
- Check the salt and remove from heat.
- Don't overcook the curry, or the prawns will be rubbery in texture. Remove from heat when the curry starts to boil.
- Transfer to a serving bowl.
- Garnish with curry leaves or coriander leaves and serve with fried rice, jeera rice or steamed rice.
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