Prawn/Shrimp Gravy

It’s one of my favorite dishes. And it is very easy and tasty dish which can be prepared quickly. This gravy should give a thick consistency and I have added creamy cashew paste.

This is delicious prawn gravy which goes well with steamed 

rice/biryani/fried rice/ idli/dosa/chapatti/roti…

Ingredients

Prawn /Shrimp – ½ kg

Chopped Onions – 2 (big)

Chopped Tomatoes – 1 cup

Chilli Powder –  1 and ½ tsp

Coriander Powder – 1 and ½ tsp

Cumin Powder – ½ tsp

Fennel Powder – ½ tsp

Salt to taste

To Temper

Vengaya vadagam – ½ tsp

Curry Leaves – few

Chopped Coriander Leaves – few

Mint Leaves – few

Oil - 2 tsp

(For Paste)

Coconut – 6 tsp

Cashew – 3 tsp

Curd – 2 tsp

Method

Clean and wash the prawns properly in water and keep it aside.

In a blender add all the ingredients which are under ”for paste” and grind it as coarse paste then keep it aside.

Heat oil in a kadai, add all the ingredients which are under ‘to temper” one by one.

Add chopped onions and fry till it turns golden brown in color. 

Then add prawns, salt and fry well on a low flame for about 5 minutes.

Now add chopped tomatoes and fry till it becomes mushy. Add fennel powder, cumin powder, turmeric powder, chilli powder and coriander powder and mix well.

Then add 2 cups of water and keep cook on medium flame for about 10 to 15 min.

Now add the coconut paste and cook for another 2 to 3 minutes.

Then switch off the flame and garnish with chopped coriander leaves.