Prawn Curry With Coconut Milk - Prawn Curry Recipe
Ingredients
Prawn – 1 kg
Onion – 3 nos
Green chilli – 2 nos
Curry leaves – 3 sprigs
Tomatoes – 2 nos
Grated coconut – 1 cup
Ginger – 1 medium
Garlic – 5 nos
Coriander leaf- one hand full
Red chgilli powder – 2 tbsp
Garam masala – 1 tbsp
Cumin seed powder – 1 tbsp
Turmeric powder – ½ tbsp.
Coriander powder – 1 tbsp
Oil – 2 tbsp
Salt -1 or 2 tsp
Method
First take a bowl add grated coconut and water then mix it well with hands ,Drain the thicker
coconut milk and set aside.
Again we add water in the squeezed coconut bowl and repeated the same process, then we get a
thin coconut milk ,set aside
Then we have to crush the ginger and garlic ,set aside.
Heat oil in a pan add chopped onion saute well.
Add crushed ginger ,garlic ,green chilli and curry leaves saute well.
Then we have to add chopped tomatoes and salt saute till the tomatoes become soften.
Add some curry powders like red chilli powder ,garam masala, cumin seed powder turmeric powder
and coriander powder mix and saute for 2 to 3 minutes.
Add fresh and cleaned prawns ,then mix it well.
Then we have toad thin coconut milk mix, cover and cook well.
Again we have to add thick coconut milk and some coriander leaves ,then cook for some minutes.
Remove from fire and set aside.
Serve and enjoy the tasty prawn curry
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Easy Coconut Shrimp Curry
Malvani Style Prawns Curry | Authentic Malvani Kolambi Rassa | How to make Prawns Curry
Malvani Style Prawns Curry | Authentic Malvani Kolambi Rassa | How to make Prawns Curry
Malvan is the coastal region of Konkan, the cuisine is greatly influenced by Maharashtrian and Goan flavours. Malvani Prawns Curry (Kolambi Chi Kalvan) is a traditional Maharastrian tangy shrimp curry originated along the Western coast, where fresh seafood is found in abundance. Many Malvani sea food dishes are popular globally. This authentic Malvani prawns curry recipe has been handed over to me by my very close friend (a Maharashtrian from Malvan side) and I tried to and it turned out awesome. Since then we have been making this curry very often. Hence I would like to share this recipe, do try it and let me know how it turned out.
Happy Cooking !!
Ingredients :
Marination :
350 gms Prawns (peeled & deveined)
½ tsp Turmeric Powder
½ tsp Salt
1 tsp Lemon Juice
For making Chilli Paste :
1 tbsp Kashmiri Red Chilli Powder
3 tbsp Water
For Coconut Onion Paste :
3 tbsp Vegetable Oil (use as per your diet restrictions)
2 medium sized Onion (sliced)
10 to 12 Garlic
1 inch Ginger (roughly chopped)
200 gms Fresh Coconut (grated)
2 nos Green Chillies
1 tbsp Coriander Powder
A handful of Coriander Leaves
1 tsp Tamarind
Water as per requirement
For Frying Prawns :
2 tbsp Vegetable Oil (use as per your diet restrictions)
For the Gravy :
4 tbsp Vegetable Oil (use per your diet restrictions)
1 large Tomato
200 ml Water (after rinsing the jar)
250 ml Coconut Milk (thin extract)
1 tsp heaped Garam Masala Powder (can take homemade or readymade)
Salt (as per taste)
3 tbsp Coriander Leaves
For detailed recipe please watch the video.
Do try this recipe and write to me in the comment section how you found this recipe.
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Saoji Jhinga Masala | साओजी झींगा मसाला | Prawns Curry | Sanjeev Kapoor Khazana
As hot as the temperature of Nagpur, this Saoji Jhinga Masala gets its fieriness from the special paste it is cooked in. Best served with plain steamed rice.
SAOJI JHINGA MASALA
Ingredients
20-25 large prawns, unpeeled, deveined and head trimmed
½ tsp turmeric powder
½ tsp red chilli powder
1 tbsp ginger-garlic paste
Salt to taste
½ lemon
Oil for deep frying
Masala paste
¼ cup oil
10-12 garlic cloves
2 inch ginger, sliced
2 large onions, sliced
Salt to taste
1 inch cinnamon stick
2-3 bay leaves
1 star anise
1 black cardamom
4-5 cloves
4-5 green cardamoms
8-10 black peppercorns
A small piece of stone flower (dagad phool)
¾ cup grated dried coconut
2-3 Kashmiri dried red chillies
1 tsp poppy seeds
2 medium onions, chopped
Salt to taste
1½ tbsps ginger-garlic-green chilli paste
1 tbsp red chilli powder
½ tsp turmeric powder
1½ tbsps kala masala
2-3 tbsps chopped fresh coriander leaves + for garnish
½ lemon
Steamed rice to serve
Method
1. Take prawns in a large bowl. Add turmeric powder, red chilli powder, ginger-garlic paste, salt and squeeze the juice of lemon and mix well. Set aside to marinate for 10-15 minutes.
2. Heat oil in a pan. Add garlic cloves, ginger and onions and mix well. Add salt, mix and cook till translucent.
3. Add cinnamon stick, bay leaves, star anise, black cardamom, cloves, black peppercorns, stone flower and dried coconut and mix well. Cook till golden.
4. Add dried red chilies and poppy seeds and mix well. Cook for 1 minute. Transfer on to a plate and allow to cool.
5. Heat sufficient oil in a kadai. Gently slide in the prawns and deep fry till golden. Drain on an absorbent paper.
6. Heat oil in a pan, add onion, salt and sauté till golden brown, add 1 ½ tbsps ginger garlic green chili paste. Sauté on high heat for 1-2 mins, add prepared paste, and sauté cook till oil separates.
7. Add 1 tbsp red chili powder, ½ tsp turmeric powder and mix well. Add 1 ½ cups of water mix well. Cover and cook for 3-4 minutes. Add 1 ½ tbsps kala Masala, mix well add fried prawns and mix well
8. 2-3 tbsps fresh coriander leaves chopped, half juice of lemon and mix well. Serve with steam rice and garnish chopped coriander.
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#SanjeevKapoor #saojijhingamasala #saojiprawncurry #prawncurry #prawncurryrecipe
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PRAWNS IN COCONUT GRAVY | PRAWN CURRY | PRAWN CURRY WITH COCONUT MILK
Prawns in Coconut Milk | Prawn Curry | Prawn Curry with Coconut Milk | Shrimp Curry | Shrimps in Coconut Milk | Shrimp Curry with Coconut Milk | Prawn Gravy | Prawn Curry by Spice Eats
Ingredients for Prawn Curry with Coconut Milk:
- 500 gms. Prawns - Net 250-300 gms. after shelling and deveining
Tempering:
- Mustard Seeds- 3/4 tsp
- Dried Red Chillies- 3 (halved)
- Curry Leaves- 10- 15 leaves
Spice Powders:
- Turmeric Powder- 3/4 tsp
- Black Pepper Powder- 1/2 tsp
- Coriander Powder- 1 tsp
- Fennel Powder- 1/2 tsp
- Cumin Powder- 1/4 tsp
Other Ingredients:
- White Onion, grated- 1 large (100 gms)
- Ginger Garlic Paste- 1 tsp
- Green Chillies, slit- 3
- Tomato, chopped- 1 large (100 gms)
- Thin Coconut Milk- 1 cup (If using readymade coconut milk, 3 tbsp coconut milk mixed with 1 cup water)
- Thick Coconut Milk- 3 tbsp
- Lemon Juice- 1 tsp
- Coriander Leaves- 2 tbsp
- Salt- 1 tsp
- Oil- 2-3 tbsp
Preparation:
- Shell, devein & wash the prawns. Leave it in a colander for the water to drain.
- Grate the onion, chop the tomato and the coriander leaves, slit the green chillies.
- Prepare the coconut milk, ready made coconut milk can also be used.
Process:
- Heat oil in a kadai/wok and add the mustard seeds. Once it splutters, add the halved dried red chillies and curry leaves.
- Now add the grated onion and fry on medium to low heat for 4-5 mins till it starts changing colour.
- Add the ginger garlic paste, mix & fry on low heat for around 2 mins till the mixture is light brown in colour.
- Now add the chopped tomato and 1 tsp salt, mix and cook on low heat for around 2 mins till soft.
- Add all the spice powders, give a mix and fry on medium heat for 2 mins with a splash of water.
- Now add the prawns & sauté on medium heat for 1-2 mins.
- Add the thin coconut milk, give a mix and cover & cook on low heat for 2 mins.
- Remove lid, add the thick coconut milk and cook on low heat for another 2 mins.
- Add 1 tsp lemon juice and chopped coriander leaves, give a mix and serve hot.
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Jaffna Prawn Curry
A delicious recipe packed with flavor and spices all the way from Jaffna! Try this simple yet divine MAGGI Jaffna Prawn Recipe and share the love with us in the comments below!
#MaggiOrganicCoconutMilk
#NaturesGoodnessToCreateDelightfulDishes
#cookthedifferencewithMAGGI