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Gujarati Prawn Curry

Course: Side Dish
Cuisine: Gujarati, Indian

Ingredients

  • 500 gms raw prawns with or without tails
  • 2 tbsp vegetable oil
  • 5 whole cloves
  • 1 cup tomato puree refer notes
  • 1 tbsp tomato paste
  • ½ tbsp tamarind paste refer notes
  • 2 tsp fresh green chilli; minced
  • 1 tsp fresh garlic; minced
  • 1 tsp fresh ginger; minced
  • ½ tsp garam masala
  • ½ tsp turmeric powder
  • Salt to season
  • 1 tbsp fresh coriander leaves; finely chopped

Instructions

  • Wash the prawns, drain and pat dry.
  • In a large frying pan, heat oil on medium high heat and add the whole cloves. Fry for 15-30 seconds or till darkened (lower heat if necessary and take care not to burn).
  • Add the tomato puree, tomato paste and tamarind paste. Simmer for 2-3 minutes and then add the minced chilli, garlic, ginger, turmeric powder and garam masala. Stir well to infuse and simmer for another 5 minutes or till the masala has thickened slightly.
  • Add the prawns, season with salt and cook till the done, stirring occasionally. If the masala feels too dry, add some water.
  • Garnish with coriander leaves and serve hot with rice or rotis.

Notes

• Whole prawns in shells can also be used to prepare this curry.
• I used fresh tomatoes blended into a puree for this recipe. But the alternatives are tinned tomatoes or condensed tomato soup.
• Tamarind paste can be avoided if the tomatoes are sour enough.