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Spicy Tomato Prawns Curry Recipe | Prawns Tomato Curry Recipe

| nonvegetarian

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)

Instructions

  1. Tempering: Heat 1/3 cup of oil in a pan. Add mustard seeds and urad dal. Let the mustard seeds splutter.
  2. 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.
  3. Flavouring: Add ginger garlic paste or crushed garlic pods. Fry well until the raw smell disappears.
  4. 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.
  5. Tomatoes: Add ripe desi tomatoes and cook for 15–17 minutes on medium flame until they become soft and the oil floats on top.
  6. 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.
  7. Finishing Touch: Sprinkle freshly ground black pepper and cook for an additional 15 minutes. Garnish with chopped coriander leaves.
  8. Resting Time: Let the curry rest for 30 minutes to enhance the flavours. Serve hot with steamed rice.