How to make Prawn Curry with Spring Onions
Amazing East Indian Prawn Curry with Spring Onions, Bottle Masala and Tamarind.
Ingredients
- 500 grams Prawns (deveined)
- 3 to 4 Sprigs Spring Onions with Leeks chopped
- 1.5 tbsp Bottle Masala
- 2 medium Onions sliced
- 1 lime-sized ball of tamarind
- tbsp Whole wheat flour
- 1 inch Ginger Juliennes
- 6 to 7 Garlic flakes, juliennes
- 3 tbsp Oil for cooking
- Salt to taste
Instructions
- Add salt to the prawns and set aside for 10 minutes
- Add tamarind to 1 cup of warm water. Add whole wheat flour and extract the juice of tamarind.
- Heat oil in a pan and saute onions. Add ginger & garlic juliennes and also the slit green chillies and fry till the onions are translucent.
- Now also add the spring onions and continue to fry for a few more seconds.
- Add bottle masala and the prawns and continue to stir fry.
- Put in approx. 250 ml water for the gravy and cover the vessel and let the prawns cook till done.
- Finally garnish with coriander leaves.
Notes
- Â Suggest, keep the heads of the prawns intact for better flavour.
- Adding wheat flour is optional, this is only used as a thickener.
- Substitute Bottle masala with either curry masala or chilli powder and garam masala powder.