Spicy Tomato Prawns Curry Recipe | Prawns Tomato Curry Recipe

Spicy Tomato Prawns Curry Recipe Telugu-style Tomato Prawns Curry is a delicious, easy-to-make dish using simple ingredients. It’s perfect for bachelors and beginners alike.

The key to a superhit recipe lies in taking the time to cook each ingredient with care, ensuring the best taste every single time. Pair this flavorful curry with hot rice for a delightful meal.

Enjoy your Tomato Prawns Curry, crafted with care and bursting with traditional Telugu flavors!

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Tips

The quantity of tomatoes should be 1.5 times that of chopped onions.
You can use either ginger garlic paste or freshly crushed garlic pods for added flavour.
This curry pairs wonderfully with hot rice.

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Spicy Tomato Prawns Curry Recipe | Prawns Tomato Curry Recipe - Recipe Video

Spicy Tomato Prawns Curry Recipe | Prawns Tomato Curry Recipe

| nonvegetarian

ఈ రెసిపి తెలుగులో చూడండి!

Ingredients

1/3 cup Oil
1 tsp Mustard Seeds
1/2 tsp Urad Dal
1/2 tsp Cumin Seeds
2 slit Green Chilies
1/2 cup Onion (chopped)
2 sprigs Curry Leaves
Salt (to taste)
1 tbsp Fresh Ginger Garlic Paste or Crushed Garlic Pods
1/4 tsp Turmeric Powder
1.5–2 tbsp Red Chilli Powder
1 tbsp Coriander Powder
1/4 cup Water
1 1/2 cups Ripe Desi Tomatoes (chopped)
300–350 gms Fresh Prawns (cleaned)
1/2 tbsp Black Pepper (Freshly Ground)
Coriander Leaves (chopped)

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Instructions

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Tempering: Heat 1/3 cup of oil in a pan. Add mustard seeds and urad dal. Let the mustard seeds splutter.
Aromatic Base: Add cumin seeds and let them splutter. Then, add slit green chillies, chopped onions, curry leaves, and salt. Fry the onions until they turn light golden.
Flavouring: Add ginger garlic paste or crushed garlic pods. Fry well until the raw smell disappears.
Spice Mix: Add turmeric powder, red chilli powder, and coriander powder. Sauté well until the spices are aromatic. Pour 1/4 cup water and cook until the oil separates from the masala.
Tomatoes: Add ripe desi tomatoes and cook for 15–17 minutes on medium flame until they become soft and the oil floats on top.
Prawns: Add the cleaned prawns to the masala. Sauté well and cook on medium flame until the prawns are fully cooked and the oil floats again.
Finishing Touch: Sprinkle freshly ground black pepper and cook for an additional 15 minutes. Garnish with chopped coriander leaves.
Resting Time: Let the curry rest for 30 minutes to enhance the flavours. Serve hot with steamed rice.