Recipe: Appetizing Restaurant style Prawn curry

Restaurant style Prawn curry. A couple of additional ways to make this prawn pathia really special. Many restaurants are starting to use more exotic ingredients like fresh curry leaves to this curry. How to Make Restaurant Style Curry Sauce For Use in Many Different Curry Recipes by The Curry Guy.

And my husband and me absolutely love seafood, hence we always end up either ordering it or having it at a restaurant. I read your recipe last night and I couldn't resist trying it out today for dinner. The prawns are first cooked in ghee till theyre nice and crisp and then in a yogurt-based gravy along with fenugreek seeds and leaves, ginger-garlic paste, red chilli and garam masala. You can have Restaurant style Prawn curry using 18 ingredients and 22 steps. Here is how you achieve it.

Ingredients of Restaurant style Prawn curry

1. Prepare 250 grams of medium sized prawn.
2. You need 1 of big onion sliced.
3. It's 2 teaspoon of ginger-garlic paste.
4. You need 1 of big onion chopped.
5. It's 2 tablespoon of grated coconut.
6. Prepare 2 tablespoon of coconut milk.
7. Prepare 1 teaspoon of chilli powder.
8. It's 1/2 teaspoon of turmeric powder.
9. You need 1 teaspoon of coriander powder.
10. It's 1/2 teaspoon of cumin powder.
11. You need 1/4 teaspoon of fennel powder.
12. It's 1/2 teaspoon of garam masala powder.
13. It's 3 tablespoon of vegetable oil.
14. It's 1/2 teaspoon of cumin seeds.
15. You need 4-5 of curry leaves.
16. Prepare 1-2 pods of garlic chopped.
17. You need 2-3 of green or red chilli.
18. Prepare to taste of Salt.

Theyre best enjoyed with steamed rice. This Prawn Curry (Awadhi Style) recipe is Excellent and find more Great recipes. Alapuzha Fish Curry - Restaurant Style. The colour was a mix of red and maroon.

Restaurant style Prawn curry step by step

1. Heat 2 tablespoon of oil in a pan..
2. Saute chopped onion for 2-3 minutes..
3. Add ginger-garlic paste and saute for few seconds..
4. Add chopped tomato..
5. Stir for 1 minute..
6. Add salt, coriander, cumin, fennel, red chilli, turmeric and garam masala powder..
7. Mix and fry for a minute and then add grated coconut..
8. Mix well and continue to fry for 1-2 minutes..
9. Remove from heat and let the mixture cool..
10. De vein, remove the shell and clean prawns..
11. Keep aside..
12. Grind the prepared mixture to make a smooth paste..
13. Heat 1 tablespoon of oil in a pan..
14. Splatter cumin seeds,split fresh chilli, chopped garlic and curry leaves..
15. Add the prepared prawns and fry for a minute or till the prawns change colour..
16. Add the prepared curry paste and mix well to combine..
17. Add coconut milk and give it a boil..
18. Adjust the gravy consistency according to your choice by adding more coconut milk or water..
19. Check the salt and remove from heat..
20. Don't overcook the curry, or the prawns will be rubbery in texture. Remove from heat when the curry starts to boil..
21. Transfer to a serving bowl..
22. Garnish with curry leaves or coriander leaves and serve with fried rice, jeera rice or steamed rice..

Should not the kudam Puli soaked water be added instead of hot water and the soaked kudam pieces? Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food does anyone know how to make an authentic thai coconut curry, like you get in a Thai resto? Just been there, bought some Blue Elephant Red Paste, prawns, stir fry veg etc. and. James visits a famed fish restaurant in the heart of Whitby. He talks to the locals before cooking pan-fried halibut and crispy pancetta bacon.