Egg Prawn Curry
So, I’m sharing some eggs and fruits-packed comfort food recipes to help carry us through to springtime.
BY CMSMASTERS
SEPTEMBER 1, 2021
Ingredients
- 500 gms cleaned Prawns
- 6 Boiled Eggs
- 250 ml coconut milk
- 1 large chopped onion
- 2 large tomato paste
- 3 teaspoon ginger garlic paste
- 15-20 curry leaves
- 1 teaspoon chilli powder
- 2 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon saunf (ani seed)
- To taste Salt
- 1 pinch mustard seeds
- 4 table spoon groundnut or sesame oil
Getting It Done
- Clean prawn and keep aside.
- Heat the oil in a saucepan, add mustard seeds, ani seeds and let it splutter.
- Add the onion and fry until golden.
- Add ginger garlic paste.
- Add remaining spices and fry gently for two minutes, stirring occasionally; if the mixture becomes too dry, add 1 tablespoon water.
- Add the tomato paste, mix well, then add salt to taste.
- Cover and simmer for 10 minutes.
- Stir in the prawns, cover, and cook for 5 minutes.
- Add the boiled egg and cover it in low flame.
- After few minutes check. Prawn would have shrunk and water would have come from prawn. Let it simmer a minute or two.
- Now stir in the coconut milk. Let the mixture come to simmering point once more, then serve immediately with steamed Basmati rice or Pilau rice.
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