Prawn Curry (Chemeeen Ularthiyathu)

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Large Prawns – 1kg

Onions – 1 medium sized

Tomatoes – 2 medium sized

Ginger  – 1 teaspoon chopped

Garlic – 1 teaspoon chopped

Green chillies – 2 slit lengthwise

Chilly powder – 1 teaspoon

Turmeric powder – 1 pinch

Pepper powder – 1.5 teaspoon

Coriander powder – 1.5 teaspoon

Fenugreek powder – 1 pinch

Curry leaves – 1 sprig

Vinegar – 1 teaspoon

Salt to taste

Oil – 4 tablespoon

How To:

Clean and Devein the prawns and marinate with chilly powder, turmeric powder, salt and vinegar and keep aside for 30 minutes.

Heat half of the oil in a pan and fry prawns turning half way through till both sides are browned, remove the prawns from the pan and keep aside.

Add the rest of the oil to the pan and add mustard seeds. When the mustard stars to splutter, add onions and curry leaves and sauté till soft. Add the tomatoes and sauté for a few minutes. Add coriander powder, chilly powder, and turmeric powder and mix well. Sauté for a few minutes. Add ginger garlic and mix well. Then add pepper powder, turmeric powder and mix well. Cook till all the ingredients are well blended and spices are cooked. Add water and boil. When it boils add the fried prawns, cover and cook for 5 minutes. Serve hot with rice.