Plunge into the Ocean's Bounty: Exquisite Prawn Curry

| Team Atomberg
Plunge into the Ocean's Bounty: Exquisite Prawn Curry

Equipment

  • Wok or Clay Pot with Covering Lid
  • Knife
  • Grater
  • Measuring Cups and Spoons
  • Spatula
  • Atomberg Mixer Grinder
  • Atomberg 500-ml Chutney Grinder

Method of Preparation

  • Add the shelled prawns to a wok or clay pot.
  • Then add the green chillies, ginger, tomatoes, turmeric powder, and salt to the same pot.
  • Add the ½ cup each of tamarind extract and water to the pot.
  • Stir well till the ingredients are somewhat incorporated.
  • Add in the curry leaves and turn on the flame of the pot.
  • Turn the flame to medium, cover the pot, and let it cook.
  • Take out your Atomberg Mixer Grinder.
  • Add the chopped coconuts and whole jeera seeds to the 500-ml Chutney jar.
  • Secure the jar to the mixer grinder, ensuring that the light turns blue.
  • Grind the ingredients together in the Coarse Mode.
  • Open the lid and check the texture of the paste.
  • If needed, you can add 1-2 tbsp of water, scrape the sides clean, and grind for 10-20 seconds more, till you are satisfied with the texture.
  • Now, remove the lid from the pot of the bubbling prawn curry.
  • Once the curry is boiling vigorously, turn down the heat to low and add the coconut and jeera paste.
  • Mix well till the paste is well incorporated with the rest of the curry.
  • Cover and cook for about 3-5 minutes more.
  • Then, swirl in a tablespoon of oil and add in the whole stalk of curry leaves.
  • Mix them in before serving with fluffy white rice for a hearty and satisfying meal.

Perfect Conclusion to a Satisfying Meal: Savour the Exquisite Harmony

Whether you are looking for a simple yet delectable dish to elevate your family dinners or have special guests over, this Prawn Curry holds the power to impress anyone at your dinner table. As long as you have your trusty Atomberg Mixer Grinder by your side, turning meals into memorable experiences is no longer difficult.

Tips/Tricks

  • This recipe is a healthy version that hardly uses any oil other than the garnishing at the end. If you wish to make it richer, then you can add 1-2 tbsp of oil to the hot wok or pot, fry the tomatoes and ginger before adding in the rest of the ingredients, giving them a quick stir and then adding the tamarind and water.
  • If you do not have tamarind extract, you can replace it with 1 tsp of tamarind paste and double the quantity of water instead for the same effect and the same flavour.
  • For a richer coconut flavour, you can replace the water with coconut milk as well.
  • Similarly, for a deeper colour, you can add a few Kashmiri red chillies to the coconut and jeera paste. This will lead to a deeper red colour of the gravy without making it spicy.