Andhra-style Prawn Curry
A fiery and tangy prawn curry from Andhra Pradesh, India, featuring a rich blend of spices, tamarind, and coconut milk for a deep, vibrant flavor.
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Ingredients
- 500 gramsraw prawns (medium-sized, cleaned and deveined)
- 1 teaspoonmustard seeds
- 0 ½ teaspoonfenugreek seeds
- 10 leavescurry leaves
- 1 large, finely choppedonion
- 2 slit lengthwisegreen chilies
- 2 tablespoonsginger-garlic paste
- 0 ½ teaspoonturmeric powder
- 2 teaspoonsred chili powder
- 2 teaspoonscoriander powder
- 1 teaspooncumin powder
- 1 tablespoontamarind paste
- 200 millilitersfresh coconut milk (thick)
- 3 tablespoonsoil (preferably sesame oil or mustard oil)
- 1 teaspoon, adjust to tastesalt
- 200 milliliterswater
- 2 tablespoons, choppedfresh coriander leaves
Instructions
Heat oil in a deep pan or wok over medium heat. Add mustard seeds and fenugreek seeds. When they start to splutter, add curry leaves.
Add finely chopped onions and sauté until golden brown, about 8-10 minutes.
Add slit green chilies and ginger-garlic paste. Sauté for 2-3 minutes until the raw smell disappears.
Add turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well and cook the spices for 2 minutes to release their aroma.
Add the cleaned prawns and salt. Mix well and cook for 5 minutes until prawns start turning pink.
Add tamarind paste and water. Stir and bring to a gentle boil. Cover and simmer for 10 minutes.
Add thick coconut milk and cook uncovered for another 5-7 minutes on low heat, stirring occasionally. Do not let it boil vigorously once coconut milk is added to prevent curdling.
Taste and adjust salt or spice levels if needed. Garnish with chopped fresh coriander leaves and serve hot.
