Ingredients
For marinating prawns:
Large prawns – 500 g
Turmeric – ¼ tsp
Red chilli powder – ½ tsp
Salt – ¼ tsp
For the curry:
Oil – 3 tbsp
Ghee – 1 tbsp
Onions – 2 medium (finely chopped)
Ginger garlic paste – 1 tbsp
Tomatoes – 2 medium (ground or finely chopped)
Green chillies – 2 slit
Curry leaves – 6–8
Turmeric – ¼ tsp
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Black pepper powder – ½–¾ tsp
Cumin powder – ½ tsp
Garam masala – ½ tsp
Salt – to taste
Water – as needed
Optional:
1 tbsp coconut milk or fresh cream (for richness)
⭐ Method
Step 1: Marinate the prawns
Clean prawns well.
Mix turmeric, salt and red chilli powder.
Marinate for 10 minutes.
Step 2: Shallow fry the prawns
Heat 2 tbsp oil.
Fry prawns on medium flame for 1–2 minutes each side (do NOT overcook).
Remove and keep aside.
Step 3: Prepare the masala
In the same pan, add 1 tbsp oil + 1 tbsp ghee.
Add curry leaves and green chillies — splutter them.
Add chopped onions and sauté until golden.
Add ginger garlic paste; fry until raw smell disappears.
Add tomatoes and cook until oil separates.
Step 4: Add spices
Add turmeric, red chilli powder, coriander powder, cumin powder & black pepper.
Sauté the masala until it looks thick and glossy.
Step 5: Add prawns
Return the fried prawns to the masala.
Mix gently to coat them well.
Add ¼–½ cup hot water depending on gravy thickness you want.
Cover and cook on low flame for 5 minutes only.
Add garam masala and optional coconut milk/cream.
Simmer for 1 minute and switch off.