East Indian Prawn Curry Recipe - Prawn Atwan
Prawns Atwan is a spicy and easy prawn curry recipe and has no coconut milk. The curry is quick and easy to prepare with ingredient easily available at home.
Ingredients
Prawn Curry Ingredients
- 500 grams Prawns with head and tail trimmed (deveined)
- 2 medium Onions sliced
- 3 - 4 Green Chillies, slit
- 6 - 7 Garlic cloves, juliennes
- 1 inch Ginger, juliennes
- 1.5 tbsp East Indian Bottle Masala
- Tamarind extract (small ball of tamarind soaked in water)
- 1 tbsp Wheat/rice flour to thicken the gravy
- 3 tbsp Oil
- Salt to taste
- Coriander leaves for garnish
Instructions
How to Make Prawn Curry
- Clean and wash prawns. Trim the head and tail. Keep part of the head and shell intact.
- In a vessel, heat 3 tbsp oil and saute the sliced onions, chillies, garlic, and ginger.
- Add bottle masala and stir. Add tamarind pulp. Add 1 cup of water to make the gravy and bring it to a boil.
- Into1 tbsp wheat flour add ¼ cup water to make a slurry and add this to thicken the gravy,
- Add the prawns and cook till done. Adjust seasoning
- Garnish with coriander leaves and then switch off the flame.
Notes
- Substitute Bottle Masala with chilli powder and garam masala. Alternatively, use store-bought curry masala.
- Adjust spice and tamarind to suit your taste.
- You could also use cleaned prawns for this recipe, and discard the heads and tails.