Contributor

Apr 152 min

Prawn Curry

Spice up your next special occasion with a delicious prawn curry - try this recipe.

One dish in my home that is always made for special occassions is prawn curry. Even as a kid this curry was made for birthdays, Christmas, Easter, Diwali - well literally a treat meal. I guess as prawns were expensive it was seen as a treat.

Adding eggs was always a thing and it extended the meal. Only a few years ago did I realise that the addition of the boiled egg was the Telugu/Andhra way of cooking.

I have grown up watching this dish being lovingly prepared for over 30 years. I did tell you my love language is food right?

Prawn Curry

Verushka Ramasami

Note

  • You can use butter instead of ghee, but using ghee makes this dish taste amazing.

  • Marinate your cleaned prawns a day in advance.

Ingredients

Marinade

  • 2 tbsp fish masala

  • 1 tsp chilli/ginger/garlic mix

Curry

  • 800 g prawns, peeled and deveined

  • 3 tomatoes, grated

  • ½ tin chopped tomato

  • 3 tbsp ghee

  • 1 large onion, sliced

  • 1 tsp mustard seeds

  • 1 tsp jeera seeds

  • 1 tsp sugar

  • salt to taste

  • 3 cloves garlic, chopped

  • 3 cloves whole garlic

  • dhania

  • 3 eggs (1 egg per person), boiled

  • 1 stem curry leaves

  • 2 tbsp prawn masala

Method

See the gallery of process pictures at the bottom of this recipe.

Marinade

  1. Mix the ingredients well and add the prawns. Marinate overnight in an airtight container in the fridge.
     

Curry

  1. In a large frying pan preheat ½ of the ghee. Once hot, add the marinated prawns and allow to fry. Turn every 3 min. I tend to let it fry for about 6-8 minutes in total, until the ghee dries up and prawns develop a crust.

  2. Boil and peel eggs

  3. In a large flat pot, heat the remainder of the ghee then add the mustard, jeera and curry leaves to cook for ½ minute. Now add the onions and allow to brown.

  4. Add 2 tablespoons of water to allow the onions to soften once browned, then add the prawn masala. Mix well with the onions and give it 2 minutes before adding the tomatoes. Add the sugar and let it cook until it reduces, about 10-12 minutes.

  5. Add the garlic cloves and salt to taste.

  6. Add the fried prawns with all the bits such as the ghee and spices from the frying pan.

  7. Cut 3 vertical slits in the boiled eggs and place in the chutney. Turn off the heat and garnish with dhania.

  8. Best served with rice or roti.

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