Maharashtrian prawn curry recipe with step-by-step photos and a video recipe. Easy prawn curry made with prawns, coriander leaves, coconut, and a few basic spices.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: Indian, Maharashtrian
Servings: 6people
Author: Preeti
Equipment
Heavy bottom pan/pot
Ingredients
300-gramprawnsaka Shrimp (de-shelled and deveined)
For Green Masala
¼cupcoriander leaves
3green chiliesroasted (add it as per your taste)
8garlic cloves
1-inchgingerroughly chopped
salt to taste
1tablespoonlemon juice
For Coconut masala
4-5byadagi red chiliesroasted
½cupfresh grated coconut
½teaspoonturmeric powder
Making the prawns curry
1onionchopped
2springcurry leaves
1 tomato
½teaspoongaram masala powder
salt to taste
Instructions
Preparations:
Cleaning the prawns - Rinse the prawns in water. Check out for spoiled prawns (discolored or slimy). Prawns should always be white or grey in color. De-shell or de-vein it. Set it aside.
Prepare green masala - In a grinder/blender jar, add coriander leaves, green chilies, garlic cloves, ginger, salt, and lemon juice. Add water and grind to a fine paste. Set it aside.
Marinate the prawns - Add the prepared green masala to the prawns and marinate it for 30 minutes. This green masala enhances the flavor of the prawns curry.
Make coconut masala - In a grinder/blender jar, add byadagi red chilies, coconut, and turmeric powder. Add water and grind to a fine paste.
Making the prawns curry:
Heat 2 tablespoon of oil in a pan over medium heat.
Add onions and curry leaves. Saute until onions are translucent.
Next, add tomato and cook until tomatoes are soft.
Add the marinated prawns, stir and cook. Prawns will curl up (“C” shape).
Add coconut masala, and garam masala powder to it. Stir.
Now, add water to adjust the consistency of the curry.
Taste and adjust salt.
Cover and cook until the curry comes to a boil.
Reduce the heat, simmer for 5 minutes. Remove from heat.
Prawns curry is ready to serve.
Serve prawns curry hot with Roti (Indian flatbread) or steamed rice.
Video
Notes
The quantity of green chilies depends on the level of their spiciness. Not all green chilies are equally spicy. So add it as per your taste.
Roast the green chilies and byadagi red chilies before adding them.
While cleaning the prawns always devein them. Otherwise, it may create digestion problems.
Never overcook the prawns. If overcooked then it may turn hard or chewy.