My friend sent me some fresh water prawns the other day and also shared a lovely recipe of prawn curry. It was pretty quick to prepare and it turned out amazingly good with well balanced flavors – redolent with the sweetness of coconut and subtly spiced. Curry leaves, khus-khus and coconut form the essence of this pasty textured prawn curry (almost like a stir fry dish).
Definitely a keeper and one I would serve for a dinner party. Goes great with hot white rice of rotis.
Royallu Mudda Kura Recipe
Marination: 30 mts Preparation: 30 mts
Serves 4-5 persons
1/2 kg shelled, remove head, tail and de-vein, washed fresh prawns
2 big onions, finely sliced
1 tsp red chilli pwd (adjust)
big pinch turmeric pwd
salt to taste
15-20 fresh curry leaves
1/2 tbsp oil
Make a paste:
4-5 garlic flakes
1 tbsp coriander seeds
2-3 cloves (lavanga)
1″ cinnamon (dalchini)
1/2 tbsp khus-khus (poppy seeds) -soak in warm water for 10 mts
2″ fresh coconut piece
1 Marinate the prawns in salt, turmeric pwd and chilli pwd for half an hour.
2 Make a paste of the all the ingredients mentioned in ‘make a paste’, adding 1-2 tbsps of water.
3 Boil the marinated prawns till they are almost done, approx 4-5 mts (for small to medium sized prawns and for larger prawns, boil for 7-8 mts)
4 Heat oil in a cooking vessel, add the onions and curry leaves and saute till the onions turn transparent.
5 Add the paste and combine well and cook on medium heat for 4-5 mts, stirring constantly as you will find that the mixture sticks to the vessel.
6 Add the boiled prawns with any left over water, if any. Cook on low heat till the prawns cook in the curried paste, approx 8-10 mts. There should be no water content and stir fry till the curry coats the prawns and appears like a stir fry dish.
7 Serve with hot steamed rice or rotis.