Red Prawn Curry
Its been a long time since I made prawns. Yesterday I got hold of some fresh prawns at the fish market. The gravy is a deep red gravy with the color contributions from tomatoes, red chilly powder and the slow cooking plus thickening. Such a yummy gravy for rice and roti.
Prawns- 1 kg
Red Chilly Powder- 1 tbsp
Salt- as per taste
Lemon Juice- 1 tbsp
Oil- 3 tbsp
Green Chilly- 2
Curry Leaves few
Ginger Garlic Paste- 1 tbsp
Finely chop onion, tomatoes.
Heat oil in a wide pan and fry curry leaves and green chillies (slit).
Add onions, and fry for a couple of minutes.
Add ginger garlic paste and cook well till the raw smell goes.
Add chopped tomatoes, salt and cook till tomatoes are well done.
Add prawns and water and cook till water boils.
Once water begins to boil, simmer the flame and cook till gravy thickens.
Do ocassional stirring and continue cooking for about 20 mins.
Serve hot with rice and crispy fish fry.