Welcome to the world of hotspot kitchen to enjoy and relish the authentic and traditional cuisine with prawn gravy, today’s special recipe.
Prawn gravy is a yummy treat to sea food lovers. You may make prawn gravy in usual style; for a change, prepare this recipe of prawn gravy. I am sure that you would love this prawn gravy and share the recipe with your friends. Let us get into the prawn gravy recipe now.
Welcome to the world of hotspot kitchen to enjoy and relish the authentic and traditional cuisine with prawn gravy, today’s special recipe.
Prawn gravy is a yummy treat to sea food lovers. You may make prawn gravy in usual style; for a change, prepare this recipe of prawn gravy. I am sure that you would love this prawn gravy and share the recipe with your friends. Let us get into the prawn gravy recipe now.
Initial step to prepare prawn gravy is cleaning the prawn as same as I have mentioned in prawn dum biryani recipe. Clean it by mixing well with crystal salt and turmeric powder. Always make sure that you have removed the intestine of the prawn which is black in color along the abdomen.
Later wash it 3 to 4 times with water.
Marinate the prawn with 1/3 tsp of turmeric powder, homemade kuzhambu masala, salt, and 1 tsp of oil for 10 minutes.
Heat a pan and pour groundnut oil. It adds taste to the prawn gravy.
Now, add fennel seeds and finely chopped onion to it. Add salt and sauté the onions in high flame.
When it is half cooked, add ginger garlic paste and sauté it.
When the ginger garlic paste flavors out, add the prawn to it and close it with a lid. Allow it to cook well. Wait till the water gets dried off. Now the prawn is half cooked.
Now add tomatoes to it. I add tomatoes only at this step for all non-veg recipe because adding it earlier would not allow the flesh to cook well.
Stir it well and close again. Allow it to cook for 1 minute.
Now add homemade kuzhambu masala and water as required for prawn gravy.
Check if the salt is enough for the prawn gravy and then close it with lid.
Cook it well in high flame for 15 minutes and then in low flame for 5 minutes.
Once the oil separates out, the prawn gravy is ready.
Sprinkle coriander leaves on the prawn gravy and turn off the stove.
Now enjoy the dish of prawn gravy with your family and friends.
Ingredients
Directions
Initial step to prepare prawn gravy is cleaning the prawn as same as I have mentioned in prawn dum biryani recipe. Clean it by mixing well with crystal salt and turmeric powder. Always make sure that you have removed the intestine of the prawn which is black in color along the abdomen.
Later wash it 3 to 4 times with water.
Marinate the prawn with 1/3 tsp of turmeric powder, homemade kuzhambu masala, salt, and 1 tsp of oil for 10 minutes.
Heat a pan and pour groundnut oil. It adds taste to the prawn gravy.
Now, add fennel seeds and finely chopped onion to it. Add salt and sauté the onions in high flame.
When it is half cooked, add ginger garlic paste and sauté it.
When the ginger garlic paste flavors out, add the prawn to it and close it with a lid. Allow it to cook well. Wait till the water gets dried off. Now the prawn is half cooked.
Now add tomatoes to it. I add tomatoes only at this step for all non-veg recipe because adding it earlier would not allow the flesh to cook well.
Stir it well and close again. Allow it to cook for 1 minute.
Now add homemade kuzhambu masala and water as required for prawn gravy.
Check if the salt is enough for the prawn gravy and then close it with lid.
Cook it well in high flame for 15 minutes and then in low flame for 5 minutes.
Once the oil separates out, the prawn gravy is ready.
Sprinkle coriander leaves on the prawn gravy and turn off the stove.
Now enjoy the dish of prawn gravy with your family and friends.
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