Prawn Curry

 prawn curry together make a delicious meal, with the fresh, herby flavor of kachupata complementing the rich, spicy prawn curry. Here’s a breakdown of these two dish:

Prawn Curry

This prawn curry is a flavorful, mildly spicy dish with a thick, creamy coconut-based sauce that pairs well with steamed rice.

Ingredients:

500g prawns, cleaned and deveined

1 large onion, finely chopped

2 cloves garlic, minced

1-inch ginger, grated

2 green chilies, slit

1 large tomato, pureed

1/2 tsp turmeric powder

1 tsp red chili powder

1/2 tsp cumin powder

1/2 tsp coriander powder

200 ml coconut milk

Fresh coriander leaves for garnish

Salt to taste

Oil for cooking

Instructions:

1. Marinate the prawns with a pinch of salt and turmeric and set aside.

2. In a pan, heat oil and sauté the onions until golden brown.

3. Add garlic, ginger, and green chilies, and cook until fragrant.

4. Stir in the tomato puree, turmeric, red chili powder, cumin, and coriander powder. Cook until the oil starts to separate.

5. Add the prawns and cook for 3–5 minutes until they turn pink.

6. Pour in the coconut milk and simmer for 5–10 minutes or until the prawns are tender and the sauce is thickened. Adjust salt as needed.

7. Garnish with fresh coriander leaves and serve hot.

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Serving Suggestion: Serve the prawn curry alongside steamed rice and a fresh side of kachupata salad for a balanced, flavorful meal!