Nothing feels or tastes better than a royal delicacy from India’s rich heritage. This Awadhi style prawn curry is a royal delicacy from Awadh, and tastes absolutely delicious. The prawns are simmered and cooked in a style unique to the area. The prawns are first dipped in ghee, and after they become all crisp and nice they are dipped in a yogurt based gravy. The curry is best enjoyed alongside steamed rice, but you can plan to have it with a chapatti as well, since the dish always tends to stay true to its taste.
This Awadhi Style Prawn Curry recipe tastes great with rice or roti, and the combination makes a great meal for lunch! Make sure you pack the meal in a thermos or in an insulated lunch box so you can enjoy it warm later.
Health Benefits
Prawns carry omega 3 fatty acids that are perfect for your health. The dish gives you an overall diet of proteins and saturated fats.
Ingredients
grams of prawns: 700
grams of fresh curd: 250
grams of yellow chili powder: 5
grams of onions: 200
grams of ginger and garlic paste: 30
grams of red chili powder: 5
grams of oil: 50
grams of fenugreek seeds: 2
grams of fenugreek leaves: 5
grams of turmeric powder: 5
grams of garam masala: 5
chopped coriander for seasoning purposes
ginger juliennes to garnish
desi ghee for simmering the prawns
salt to taste
How To Make Awadhi Style Prawn Curry
- Start the process by properly washing and cleaning the prawns, and then setting them aside.
- Heat the required oil inside a pan and add the ginger-garlic paste followed by the fenugreek seeds.
- Sauté the mixture for a while, till the mixture goes away.
- Add the chopped onions that you have prepared for the dish and add them to the mixture. Simmer the chopped onions until they turn translucent.
- Now, add some turmeric powder along with red chili, garam masala and fenugreek leaves. Sauté the mixture for a few minutes.
- Add the prawns to the mixture, once you feel that the masala has blended well.
- Add the whisked yogurt now, and stir the mixture continuously to avoid any imbalance, or curdling.
- Pour the ghee on top of the curry and season the final mixture with ginger juliennes and coriander leaves.
- Best served hot.
Trivia
Prawns usually come in numerous shapes and forms. Large prawns are preferably used in this curry, because of their pertinent shape.