Prawns Tomato Curry (Spicy)

Prawns Tomato Curry (Spicy)

Ingredients

Marinate

• Prawns Peeled, De-veined and Cleaned (With Hot Water) –  400 gm
• Turmeric powder – 1/4 tsp
• Chilly powder – 1 tsp
• Salt -  1/2 tsp

Marinate Prawns with all ingredients for at least 30 mins at room temperature

For Gravy

• Onion – 1 very finely chopped or Shallots (10-15) - I use shallots (Cut finely) 
• Garlic Cloves - 3 (finely chopped)
• Ginger - 2 tsp finely chopped (or little more if you like)  
• Green Chilies (Slit Centerwise) – 4
• Curry leaves – 10 leaves 
• Tomato – 1 finely chopped
• Turmeric powder – 1/2 tsp
• Paparika or Kashimiri Chilly powder –  1 tsp (Since we used Regular Hot Chilly Powder for marination)
• Coriander powder – 1-1.5 tsp
• Pepper powder – 1/4 tsp
• Tamarind Paste - 1/2 tsp depending on how sour your tomatoes are (This is optional if you dont want tangy)
• Salt - To taste

For Sputtering

• Mustard seeds – 1/2 tsp
• Dry Red chilies – 2
• Coconut Oil (For a Kerala Touch), Else use Light Olive Oil or Refined Oil - 3 tsp

Preparation

• Heat oil in a kadai, Splutter mustard seeds, dry chillies and curry leaves
• Add finely chopped onion, chopped ginger and garlic
• Saute for a few minutes or until onion turns light golden. 
• Bring down the heat. Add all the spice powders numbered 4 and saute until the raw smell disappears
• Add tomatoes, salt and saute until tomato turns mushy and oil separates (You may cover the kadai and do so).
• Add water, Tamarind and enough salt and allow to boil
• When the gravy is semi consistent, Add the prawns. 
• Cook for another 15 minutes or so in low-medium flame until prawns are cooked and gravy is thick / of desired consistency.
• (Oil separating on top is a sign of proper simmering)
• Add 1 tsp of coconut oil or olive oil for taste towards the end

Serve hot with rice, rotis or dosa.