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Prawn Curry South Indian Style

June 20, 2013

‘ERA THOKKU’  in Tamil



Prawn (medium size) : skinned, head-less and with nerve removed

Onion – 2 big sizes

Tomato – 1 small size

Ginger- a slice

Garlic – 2-3

Green chili -1

Oil – 1 tbsp

Curry leaves

Coriander leaves

For garnishing:  half a tsp of mustard seeds and cumin seeds

Curry powder (a mix of red chili and coriander/dhania powder) – 2.5 to 3 tsp

Turmeric powder a pinch

Black pepper powder a pinch

Salt to taste


Rinse the cleaned prawns throughly and drain water.  Sprinkle a pinch of turmeric powder and mix well and keep aside.

Grate onion minutely and keep aside.

Grind the tomato, ginger-garlic-green chili into a fine paste in a blender and keep aside.

Heat a thick bottomed karai/pan and add a tbsp of oil.  When the oil reaches smoking point, add mustards seeds and cumin seeds and wait for them to splutter.  Reduce heat and add the grated onions and stir fry to golden brown.  Add the curry leaves and stir for a minute then add the ground paste and keep stirring.

Add the washed prawns to the pan.  Add the curry powder and salt and 2-3 glasses of water.  Remember the result product gravy will be much reduced in portion and salt accordingly.  Or salf midway through cooking.  Cook with the lid closed for 45 min- 1 hour on low flame stirring every few minutes.  Add more water if required.  Switch off the stove when you have the desired consistency when the prawn is done to the extent its not too soft.  Sprinkle a pinch of pepper powder on top and mix well.

Garnish finally with freshly cut and washed coriander leaves.

Now Prawn Curry south Indian style is ready to serve.  This serves about 2-3.  Goes well with any rice as well as subzi with any kind of bread/roti.  Note:  this dish is sans any ‘garam masala.’


From → Non-vegetarian

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