Monday, June 15, 2009

Spicy Shrimp or Prawn Curry - Andhra Style

apc1-green Andhra is supposed to be the spiciest state in India. So most of the NV dishes are all spiced up to the core. Andhra style prawn/shrimp curry is no different. Usually the dry spices like cinnamon, cardamom, fennel, cloves are not accompanied with the Seafood varieties. But this prawn dish is an exception. It gets its unique spice flavour from the crushed cinnamon and cloves. Also a generous amount of ginger garlic paste makes this dish a real spice of Andhra.

Growing up mom never use to make it so spicy. she never added the garam masala powder and sometimes even omitted the GG paste. So I used to taste this special prawns curry sometimes in take outs or restaurants. I remember one such occasion where the taste of this prawn curry had left its memory with me..

Here I tried to duplicate that taste...
apc4-blue Ingredients:
2 lb shrimp or prawns - medium size, deshelled, deveined
2 Tbsp oil (Vegetable/Canola/Sunflower)
2 large tomatoes or 1 cup tomato puree
2 large onions finely chopped
5 -6 green chillies slit
12-15 curry leaves
1 tbsp Ginger Garlic paste
2 tsp red chilly powder
1 tsp turmeric power
1 tsp finely crushed cinnamon + cloves or garam masala powder
1/2 cup finely chopped coriander leaves.
Salt to taste

apc6 Directions:
Place the cleaned shrimp/prawn in a bowl and add enough salt, turmeric and chilly powder.
Allow to marinate for 5 - 10 min.
In a Kadai/pot, heat oil add the seasoned prawns and saute till prawn smell is gone and a wonderful aroma starts to come, the prawns are almost cooked here...
Remove from the kadai and keep aside.
Add more oil to the kadai and after the oil heats ups, add the crushed cinnamon + cloves, saute' till nice aroma is smelled.
Add cut onions, green chillies, curry leaves, and saute' till onions are fried and cooked fully.
Add ginger garlic paste and saute till raw smell is gone.
Add crushed tomatoes and cook till smell changes.
Add red chilly powder, salt and cook till oil leaves the thick gravy.
Add the sauteed prawns and mix well to coat them with the masala evenly.
Add a bit of garam masala powder now.
Once the red color is achieved, and the gravy is very thick sticking the prawns add the finely chopped coriander leaves and remove from heat.

Serve with hot rice and sambar.

apc7 This prawn curry dry is best accompanied with sambar though you can just mix the thick gravy with plain hot rice.


Kalai said...

You know, my mother used to make the same dish without the garam masala. Looks amazing, Rina!

Rina said...

Yes Kalai, mum's cooking is the best..

Happy cook said...

I can just take a hug towel and wip my drool away.
Looks super spicy delicous.
Love the colour too.

Rina said...

Thanks Happy dear...

Jean said...

Thanks Rina, a beautiful recipe, I like it...

Jean said...

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Malar Gandhi said...

Looks too good, love the color so much. Spicy food is one of weakness. It feels so nice to discover your blog, dear. Love your collections here.

Dum biriyani looks awesome too...

Viki's Kitchen said...

shrimp curry looks so delicious. U have a wonderful collection. Thanks for sending your recipes to the event.

Rina said...

Thanks Malar, for visiting my space..

Thanks Viki, for accepting my entires..

Joyce said...

Hi Rina,

I have always loved Andhra dishes. I tried your prawn recipe today and it came out well. Thanks to you. I need to try out your other items too..

Rina said...

Thanks try..

Sanghi said...

Mmmm.. this is simply tempting dish! Love your click.. so attractive!

Anonymous said...

Hi , Thank you for this wonderful recipe we just loved it !!

Akhilesh said...

Great recipe Rina.. Thanks..

Shob said...

Thank you very much for this recipe. This inspired me to cook prawns for my wife and we loved it!!