Prawn Curry Parsi Style

It is one of the Yummiest and the Easiest to Cook in No time. The orange colour is so real yet not too spicy!

Often prepared with Prawns or Surmai Fish [if you reside in coastal areas], or Boiled Eggs or even just Boiled potatoes. However, Curry and Prawns are just synonyms for a Mumbaiite and thus, we shall read about the preparation of it below :

This Recipe Serves 4

Ingredients :

  • 12-15 Mid Sized Prawns, cleaned and deveined
  • 7-8 Red Kashmiri Chillies
  • 2 medium sized Onions Chopped roughly
  • 2-3 pods of garlic
  • 2-3 tsps each – cumin seeds, mustard seeds, methi seeds, sesame seeds, khus khus, coriander seeds
  • 1 Cup Fresh Coconut
  • 5-6 cashewnuts
  • 1 tsp Turmeric Powder, Red Chilly Powder
  • Oil to Cook, Salt to Taste
  • 4-5 curry leaves
  • 1 tblsp wheat flour/gram flour


Preparation :

Time to Prepare – 5-10 min

Time to Cook – 10-15 min

  1. Marinate the prawns with turmeric, chilly powder and salt for 10 minutes while you prepare the mix
  2. In a Grinder add, onion, kashmiri chillies, all dry masalas, coconut, cashewnuts, garlic, some oil and water
  3. Grind to a smooth fine mid consistency paste
  4. Now heat the pan with oil and roast some wheat/gram flour [this is basically to keep the consistency of the curry thick and not make it watery]
  5. Now add the marinated prawns to it and stir for 2-3 min
  6. Once the prawns turns slightly golden, add the curry paste and quote each prawn well
  7. Add a pinch of turmeric and red chilly powder, 4-5 curry leaves and salt to taste
  8. Keep stirring the mixture until it leaves the sides of the pan
  9. Now add water as per your liking, cover the lid and let it cook for 8-10 min [prawns or fish do not take more than 10 min to cook]


Serve the curry, with Hot Steamed rice and

some onion, tomato, green chilly and coriander salad



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