Punjabi Prawn Curry, how to make punjabi prawn curry
Recipe type: Main, Seafood
RecipeCuisine: Indian, North Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Easy Punjabi Prawn Curry recipe now make at home in dhaba style. Prepared with onion, tomatoes, cashew paste and spices.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
for white paste:
  • ½ cup onion
  • ½ cup cashewnut
for marination
  • 250 gm fresh prawn peeled and de-veined
  • 1 tbsp ginger-garlic paste
  • 1 tsp lime juice
  • salt as per taste
other ingredient's
  • 1.5 tablespoons oil
  • 1 and ¼th cup thinly sliced onion
  • 3-4 green chilies slit lengthwise
  • 2 bay leaves
  • 1 teaspoon caraway seed
  • 1 cup tomato puree
  • 1 tablespoon kashmiri red chili powder or red chili powder
  • 1 teaspoon punjabi garam masala powder plus a pinch more for garnish
  • 1 teaspoon coriander seed powder
  • 1 teaspoon roasted cumin powder
  • ¼th teaspoon turmeric powder
  • ¼th cup chopped coriander leaves
  • ½ tsp sugar
  • 1 teaspoon dry fenugreek leaves (kasuri methi)
  • 1 tsp dry mango powder (amchur)
  • 1 cup water or as required
  • salt as per taste
How to make the recipe?
  1. Firstly rinse the prawns de-vein and place aside.
  2. Marinate the prawns with ginger-garlic paste, lime and salt. Allow to rest for 10-12 mins.
  3. Meanwhile, grind onion with cashew until a smooth paste is formed.
  4. Slice onion and keep all the ingredient's handy for the curry.
  5. Heat oil in a pan and shallow fry the marinated prawns for a minute. Now remove them with a slotted spoon and place aside.
  6. In the same pan add caraway seed and bay leaves.
  7. Saute until they crackle then add slit green chilies
  8. Now add sliced onion and saute.
  9. Saute onion until they change color to light brown. I always add little sugar and salt as this aids in caramelizing the onion faster.
  10. They should appear like this.
  11. Now add the fresh tomato puree.
  12. Also, add in all the spice powder except amchur powder.
  13. Stir and simmer until the mixture starts thickening and start leaving oil towards the edges.
  14. Time to add the cashew-onion grounded paste.
  15. Stir nicely also add the chopped coriander leaves.
  16. Keep stirring for a minute.
  17. Add water and stir nicely.
  18. Simmer until they bubble.
  19. Lastly, add the fried prawns, salt and cook for a minute more. Switch off the gas add amchur powder, little of garam masala powder and kasuri methi.
  20. Serve your prawn's punjabi curry with roti or rice. It tastes better with naan, rotis or steamed rice.
Notes
1. Alter spices as per your taste and preference.
2. I have used green chilies and red chili powder which balances the spice however if you like spicy then add as per your choice.
3. You could replace prawns with paneer or chicken.
Recipe by Flavors of Mumbai at https://www.flavorsofmumbai.com/punjabi-prawn-curry-recipe/