Cari Crevette (Prawn Curry)
Lunch & Dinner · Fish & Seafood · Creole · Curries · Main Meal · Party Food · Picnics
This recipe combines shellfish and spices in a fragrant, creamy Asian dish. It is the perfect dish to savour on a cold day and the best part is prawns come with multiple health benefits along with delicious flavours.
Ingredients
- Prawn (Needs to be washed and cleaned)
- 1 tbsp mustard, crushed
- 1/2 tsp fenugreek seed
- 1 tbsp cumin seed
- 3/4 cup crushed tomato
- 2 green chillies
- Curry leaves
- Thymes
- Oil
- 1 medium onion, chopped
- 1 small potatoes, diced
- Coriander, chopped
- Curry powder (any brand)
- Salt to taste
- Pepper
- Ginger and garlic crushed
- 2 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tbsp tumeric
Preparation
- Heat the oil in a pan over medium heat
- Add the potatoes
- Season with salt and pepper
- And fry them until the potatoes are cooked through and develop some colour
- Remove them and keep aside
- In the same pan, fry the prawm for 3 minutes
- Season with some salt and pepper
- And reserve
- In the same pan over medium heat add the curry leaves, cumin seeds, mustard and fenugreek seed
- Sauté for 1 minute
- Now add the crushed garlic and ginger
- Stir
- Chopped onions
- Cook until the onions are soft
- Now add the tumeric, cumin and coriander powder and curry powder
- Keep stirring to prevent the spices from burning
- Cook them for 2 minutes
- Now add the crushed tomatoes and mix
- Add chillies
- Add 3/4 cup of water to make a nice paste
- Cover it with a lid and let it cook for 2 minutes and stir occasionally
- Now add the potatoes
- Along with 1/2 cup of water
- Now the gravy is thicken
- Add the prawn and mix well until it is well coated into the gravy
- Season with salt and pepper
- Turn off the heat
- Finally garnish with coriander
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