Karnataka Style Prawn Pepper Masala Recipes

KERALA STYLE PRAWN CURRY RECIPE BY TASTY

Kerala Style Prawn Curry Recipe by Tasty image

Here's what you need: cooking oil, fenugreek, turmeric, asafoetida, mustard seed, dried curry, fresh king prawn, coconut milk, water, salt, pepper, lime, onion, red chili, ginger, garlic

Provided by Ellie Holland

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 tablespoon cooking oil
1 teaspoon fenugreek
½ teaspoon turmeric
¼ teaspoon asafoetida
1 teaspoon mustard seed
12 leaves dried curry
2 lb fresh king prawn
1 cup coconut milk
¼ cup water
salt, to season
pepper, to season
1 lime, juiced
1 onion, chopped
1 red chili
⅔ cup ginger
4 cloves garlic

Steps:

In a food processor, blitz the onion, chili, ginger and garlic together to make a paste. Set aside.
In a large pan, heat the oil over a medium heat.
Add the fenugreek, turmeric, asafoetida, mustard seeds, and curry leaves to the pan, and fry for a couple of minutes.
Add the paste and continue to cook for 2-3 minutes.
Add the prawns and water. Cook until they start to turn pink.
Pour in the coconut milk, salt, pepper, and lime juice, and cook for another few minutes.
Serve with parathas, naan bread, and rice.
Enjoy!

Nutrition Facts : Calories 425 calories, Carbohydrate 15 grams, Fat 17 grams, Fiber 3 grams, Protein 51 grams, Sugar 3 grams

KARNATAKA STYLE PRAWN PEPPER MASALA

Karnataka Style Prawn Pepper Masala image

Make and share this Karnataka Style Prawn Pepper Masala recipe from Food.com.

Provided by Member 610488

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

16 prawns, medium peeled deveined
300 g onions, chopped
1 tablespoon ginger-garlic paste
4 green chili peppers, chopped
40 curry leaves
150 ml tomato puree, fresh
1 tablespoon coriander powder
1 1/2 tablespoons black pepper, crushed
1 tablespoon cumin powder
1/4 teaspoon turmeric powder
1 teaspoon kashmiri chili powder
1/4 teaspoon garam masala powder
6 tablespoons vegetable oil
20 curry leaves, fried (garnish)
4 lemon wedges (garnish)
4 cups cooked long grained basmati rice

Steps:

Heat oil in a large saucepan or wok, add chopped green chile and onions. Stir-fry for 5 minutes or until golden brown.
Add curry leaves, ginger-garlic paste, and the dry spice powders. Stir-fry for a minute.
Pour in the fresh tomato puree and cook for 2 to 3 minutes.
Slip in the prawns with 50 milliliters of water and cook for 3 to 4 minutes over high heat. When the liquid has almost evaporated and the prawns are done, serve garnished with fried curry leaves and lemon wedge over 1 cup of cooked rice per person.

Nutrition Facts : Calories 960, Fat 26.8, SaturatedFat 3.9, Cholesterol 30.2, Sodium 169.6, Carbohydrate 161, Fiber 10.2, Sugar 9.1, Protein 21

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