Curry Leaf Prawn

5 from 1 vote

This curry leaf prawn is bright, punchy, and full of flavor! Serve it as a snack as is, or with dal rice for something more wholesome. Either way, you simply cannot go wrong with this one!

Prep Time10

Cook Time15

Total Time25

Course: Snacks & Appetisers

Cuisine: Indian

Diet: Halal

Servings:

Author: Richa

Ingredients

¾ cup curry leaves divided
oil for frying
⅛ teaspoon turmeric
7 garlic cloves
2 tbsp grated coconut fresh or frozen
400 grams Prawns deveined and peeled
1 tbsp greek yogurt hung curd
1 tsp ginger garlic paste
¼ tsp black pepper
2 tbsp coconut oil
½ tsp mustard seeds
½ tsp chopped garlic
8-10 shallots sliced or ¼ cup chopped onions
2-3 green chillies slit lengthwise
1 tsp coriander powder
¾ tsp salt

Instructions

Heat 1.5 inch oil in a pan or kadhai and add curry leaves (leaving a handful of curry leaves aside for later). Fry for 20-30 seconds till the curry leaves change colour and become a brighter, darker green. If you are not into deep frying, you can also saute curry leaves in a little oil till they become a really bright green. Be careful not to burn them to brown - they’ll lose all their flavour.
¾ cup curry leaves, oil for frying
Add the fried curry leaves, turmeric, garlic and grated coconut to a blender with a teaspoon of water and blend till smooth.
⅛ teaspoon turmeric, 7 garlic cloves, 2 tbsp grated coconut
Marinate the prawns in yogurt, ginger garlic paste and pepper and set aside.
400 grams Prawns, 1 tbsp greek yogurt, 1 tsp ginger garlic paste, ¼ tsp black pepper
Heat coconut oil in a pan and add mustard seeds. Once they start popping, add sliced shallots. Saute till golden brown and add the garlic, green chillies and coriander powder. Saute for 30 seconds and add the marinated prawns.
2 tbsp coconut oil, ½ tsp mustard seeds, ½ tsp chopped garlic, 8-10 shallots, 2-3 green chillies, 1 tsp coriander powder
Toss for a minute and add the curry leaf paste we made before along with a handful of curry leaves and salt.
¾ tsp salt
Toss and cook for 3-4 minutes and turn off the flame. Serve hot with poppadoms and enjoy!

Notes

Notes:

If you don't have coconut oil, you can make this dish with any vegetable oil of your choice.
Keep an eye on the stove when frying the curry leaves. They tend to burn very easily and end up losing color & flavor.
If you use larger prawns, make sure to adjust the cook time accordingly.

Nutrition