Mangalorean Recipes

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Home Mangalore/Goa Recipes Seafood (Fish) Prawn Curry 3 - Creamy Curry

Prawn Curry 3 - Creamy Curry

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Quantity: Measure: Ingredients:
750 Grammes Prawns
3/4 Teaspoon Turmeric Powder
1, 1/2 Teacup Onion Paste
1, 1/2 Teaspoon Ginger Paste
1, 1/2 Teaspoon Chilly Paste, Red
3 Twigs/Sprigs Bay Leaves /Tejpatta (Dry Cinnamon Leaf)
1, 1/2 Inch Cinnamon
6 Nos Cloves (spice)
6 Nos Cardamoms
3 Teacup Coconut Milk
3 Tablespoon Ghee
  As Required Salt


   1. Rub the prawns with some salt and wash well. Apply some turmeric powder and keep aside for 5 minutes.
   2. Heat half the ghee (clarified butter) in a heavy-bottomed pan and saute the prawns briefly. Strain the prawns from the pan and keep aside. Now, add the bay leaves, cloves, cinnamon and green cardamoms. Saute briefly. Add the onion paste and stir fry on medium heat for about 3  minutes or till the paste is browned. Add the red chilli paste / powder and ginger paste. Fry briefly on low heat till the oil separates.
   3. Add the prawns and coconut milk. Add salt as required. Mix gently. Simmer on low heat for about 3  minutes.
      Mix in the remaining ghee (clarified butter) and cover tight for a little while.

    * Traditionally, pure ghee(clarified butter) is a must in this recipe. However it can be substituted with any cooking oil, although that may not result in as flavorful a dish.

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