Prawn Curry with Coconut Milk || Quick Prawn Curry recipe||
It’s Festive Season!! At least in this part of India, it’s rocking and happening everywhere. And festive season calls for bright, colourful, eye-pleasing, relishing food.. you may add little spicy as well. Point to mention here, mostly Bengalis at this time prefers eating out, I mean Bengalis and born foodies (most of them actually), they love to eat and enjoy life for food, however Durga Puja is about so may things; emotions, happiness, laughter, being together with loved ones, having good time with them and making so many good & special memories.
Then why am I sharing a recipe? Well there are some like me.. who still misses het home cooking, comfort food! So I usually do a mix, few day we go out or order from outside, and some of the days I own the kitchen (The lady of house is on holiday for these 4-5 days!) and make my favourites or try something new. & if you follow my blogs quite regularly (will be amazing if you can make it religiously.. but let’s not Dream of it!!) you know how much I fancy Coconut milk.. I found this recipe of Prawn with Coconut milk on the internet and I had to try this of course.. Here’s the little hear & there version of mine for you…
- Prawn- 400- 500 gms
- Potato- sliced 1/2″ thin, per boiled
- Mustard Oil
- Bay leaf
- Onion diced: 1 big or 2 medium size
- Tomato: 1 medium size chopped
- Tomato: crushed 2 small
- Cumin powder- 1 teaspoon
- Coriander powder- 1 teaspoon
- Turmeric- 1 teaspoon
- Coconut milk- 200 ml
- Garam Masala powder or My Home made curry powder– 2 teaspoon
- slit green chilies- 2-3
- Fresh coriander leaves- roughly chopped
- In a pan or kadai, add mustard oil (for Bengalis, any fish and prawn gets it’s enhanced flavour from Mustard oil, so I recommend mustered oil here, in case you don’t have it, go for white oil or olive oil). Add the prawns, cook each side for about a minute and a half in medium flame. Once both sides are cooked, take the prawns off the heat.
- Shallow fry the potatoes in the pan adding little more oil.
- If there’s enough oil remain in the pan, then no need to add any extra oil, otherwise add little more oil, once the oil is smoking, add one bay leaf, then add the onions.
- Stir a bit, once the onions start softening, add the chopped tomatoes. Once The tomatoes are softened, add the crushed tomatoes (or you may use tomato paste here), cumin- coriander powder, turmeric, curry powder.
- Stir for sometime, keeping the heat low, cover the pan for 2-3 minutes, you may give it a stir occasionally. You have to wait till the crushed tomato is getting dry.
- Once all the spices have come together and they start sticking to the pan, add little water, stir well the spices with the water. Make sure the raw smell of tomato is all gone, Now add the coconut milk slowly. (I had added equal amount of water in the coconut milk)
- Add little of the coconut milk, mix well, once the mixture is about to come to a boil add little more of the coconut milk, again stir a bit, then add the rest. Add Salt, little coconut sugar/ jaggery powder/ normal sugar.
- Once the gravy is coming to a boil, place the prawns and potatoes on the pan gently one by one. Add the slit green chilies, little coriander leaves. Keep the heat at low, cover the pan and let it cook for about 5 minutes.
- Once the gravy starts to thicken, switch the heat off, add little more coriander leaves, and cover the pan for some resting time.
It was super good. Simple, colourful, heart-meltingly good and not heavy to the heart!! This curry should be relished with plain boiled rice. The curry is packed with flavours, rich in taste and you won’t need anything else or any other flavour to polish your plate off for that day.
Happy Eating! Happy Cooking! & Happy Festive Season!! Stay Safe!!
Recipe Inspiration from @Banglar Rannaghar