Simple Prawn Curry Recipe |Prawn Chinchoni Recipe
A simple and easy Prawn Curry Recipe or Prawn Chinchoni. This is a spicy and tangy prawn curry that goes well with rice rotis or steamed rice.
Ingredients
- 12 to 15 Prawns, shelled & deveined
- ½ tsp Turmeric powder
- Salt to taste
Chinchoni Masala Paste
- 8 Red chilies -Bedki or Kashmir (or a mix of both)
- 8 cloves Garlic
- 1 tsp Cumin seeds/ Jeera
- 1 tsp Raw rice (optional)
- 1 lime-size Tamarind (soak in ¼ cup warm water)
- ¼ cup Freshly grated coconut up to ½ cup
Instructions
- Shell, devein and wash the prawns thoroughly. Apply salt and ½ tsp turmeric and set it aside.
- Make the Chinchoni Masala Paste and strain it to get the smooth gravy. Add a cup of water, if needed.
- Place this vessel on high heat. Add salt and water to adjust the gravy.
- When the gravy comes to a boil add the prawns and 2 slit green chillies. Cover and cook for 5 to 6 minutes or till the prawns are tender.
- Switch off the heat and serve prawn curry with rice or rice rotis.
Notes
- Adjust red chillies to suit your taste.
- You can add tamarind extract to the curry or grind the tamarind along with the chinchoni masala.
- Marinating the prawns with salt and turmeric is optional. You can add turmeric to the curry later or grind it along with the masala paste.
- The curry has no oil, but you can add a tablespoon to the curry if you like.
- Adding raw rice to the masala is optional, but it gives a nice texture to the chinchoni curry.