This curry pairs well with appam, palappam or rice. Let’s check out the recipe:

Ingredients
Prawns/shrimp - 680 grams
Oil - 2 TBSP
Fenugreek seeds (optional) - 1/4 tsp
Cumin seeds (optional) - 1/4 tsp
Fennel seeds (optional) - 1/4 tsp
Onion (finely chopped) - 2
Curry leaves - 1 sprig
Green chillies (adjust) - 4 to 5
Ginger garlic paste - 1 TBSP
Tomatoes (chopped) - 2
Salt - to taste
Turmeric powder - 1 tsp
Chilli powder (adjust) - 2 TBSP
Coriander powder - 2 TBSP
Black pepper powder - 1 TBSP
Water (adjust) - 2 TBSP
Coconut milk - 3 & 1/2 cups

Method
1. Heat oil in a pan. Add the seeds if using. Keep on low to medium flame.
2. Add onions and salt. Sauté until golden.
3. Add curry leaves and green chillies. Sauté for a minute.
4. Add the ginger garlic paste. Sauté until raw smell is gone.
5. Add the tomatoes. Mix until mushy.
6. Add the masala powders. Mix well. Sauté until raw smell is gone.
7. Add the two tablespoons of water. Mix well.
8. Add the prawns. Cover and cook for 3 mins.
9. Remove the lid. Add coconut milk. Mix well.
10. Cook uncovered for 4 to 5 mins. Let coconut milk boil.
11. Curry is ready.


#shorts
#curry
#shrimp