Kokni Prawn Curry
Rashida Salim
Student Chef1
11K
17
I live in the UK for the past 32 years. Today as well as in employment, I have been a Home Baker for the past 2 years as a business. I mostly bake a large selection of variety biscuits and my busiest periods for business would be wedding season as we ...
Joined 13 years ago
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INGREDIENTS
½ kg king prawns deveined and shelled.
½ tin of tomato (puree in electric
blender)
few sprigs of curry leaves
heaped teaspoon of chilli powder or to your taste
rounded teaspoon of haldi powder
1 teaspoon of jeera powder
salt to taste
rounded teaspoon of garlic paste
2 or 3 small pieces of green mango or Kokum
¼ cup oil
fresh chopped dhaniya for garnishing.
METHOD
Shell and devein king prawns and wash
thoroughly.
Leave in sieve to drain completely. In a
pot add
all other ingredients except fresh
dhania (coriander). Cook on
medium heat till you get a nice smooth
consistency.About 10-15 minutes. Add
king prawns
and let it cook until bubbling. Lower
flame and
simmer till prawns are done. Do not add
extra
water as this will be released from the
prawns
although if you want a bit more gravy then a
little water can be added. By this time
oil will
appear to the top of the curry nwhich would
indicate that the curry is ready. Now
garnish with
fresh dhaniya.
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Rashida Salim
Student Chef1
11K
17
I live in the UK for the past 32 years. Today as well as in employment, I have been a Home Baker for the past 2 years as a business. I mostly bake a large selection of variety biscuits and my busiest periods for business would be wedding season as we ...
Joined 13 years ago
