Prawns curry

Main Ingredients:

• 1 bowl of fresh raw prawns, peeled, cleaned, washed and chopped
• 1 bowl of coconut milk (preservative-free)
• 1 onion, chopped
• 2-3 garlic cloves, crushed
• 1 tomato, chopped
• Himalayan Pink salt, as per taste

Spices:

• 1 tsp Kashmiri red chili powder
• 0.5 tsp Garam Masala
• Alternative spices for mild flavour:
  • (0.5 tsp coarse black pepper)
  • (1-2 bay leaves)
  • (1 baby sweet pepper, chopped)
• A quarter teaspoon of turmeric powder
• 1 tsp coriander powder

For Tempering:

• 1-2TB sunflower oil
• 1tsp cumin seeds or ground cumin
• a pinch of asafoetida

For Garnish:

• Chopped coriander leaves

Prawns Curry Cooking Process

1. Tempering:

• Heat oil in a pan.
• Add whole cumin seeds and let them splutter.
• Add (bay leaves) and a pinch of asafoetida.

2. Sauté:

• Add crushed garlic and sauté for a minute.
• Add chopped onions and (chopped baby sweet pepper).
• Sauté until golden brown.

3. Tomatoes & Spices:

• Add chopped tomatoes and cook until soft.
• Mix in Kashmiri red chili powder, garam masala (or coarse black pepper), turmeric powder, and coriander powder.
• Cook for a minute.

4. Prawns:

• Add washed prawns and cook for 3-4 minutes until they start turning pink or white.

5. Coconut Base:

• Pour in coconut milk.
• Let it simmer for 5 minutes until the curry thickens.
• Add Himalayan Pink salt. Seafood requires less salt than other foods.

6. Garnish & Serve:

• Finish with freshly chopped coriander leaves.
• Serve hot with rice or bread.

Enjoy your delicious prawns curry! 🍛

Additional Notes:

• All these spices – (cumin, turmeric powder, coriander powder, Kashmiri red chili powder, Garam Masala, coarse black pepper, bay leaves, and asafoetida) are commonly found in Indian grocery stores. They are often available in bulk or larger packs at lower prices compared to regular supermarkets.
• You can store all these spices in a box with compartments to keep them easily accessible while cooking, as otherwise, they may burn quickly.
• Kashmiri chilies are less spicy than other red chilies. They are renowned for their vibrant colour.
• Following Ayurvedic dietary guidelines, which advise against combining fish and milk, I’ve avoided dairy alternatives in this recipe.