• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 400g fairly large whole prawns
  • 4 tbsp plain yoghurt
  • 1 red chilli, halved and seeds removed
  • 1 tbsp water
  • ½ tsp mustard seeds
  • ½ tsp fenugreek
  • ½ tsp cumin
  • ½ an onion, sliced
  • 2 sprigs curry leaves
  • Ground spice ingredients
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • ½ an onion
  • 3 tbsp fish curry powder
  • 2 tbsp chilli paste
  • 1 tsp ground black pepper
  • Seasoning
  • ½ tsp chicken stock granules
  • ½ tsp salt
  • ½ tsp sugar

Instructions

  1. Make a slit along the back of the prawn (without shelling it) to de-vein the prawn.
  2. Wash and drain. Heat a pan and fry mustard seeds, fenugreek, cumin seeds, onion and curry leaves for about 1-2 minutes till fragrant. Add combined ground spice ingredients.
  3. Put in sliced onion, red chilli and prawns. Stir well to mix, then add yoghurt. Cover and cook till almost dry and prawns are cooked through. Adjust seasoning to taste. Serve immediately with hot, steamed rice.

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