Name: Tiger prawns in yogurt curry recipe by Sujata Limbu at BetterButter
Cook time: 10 min
Total time: 10 min
Yield: 3
Ingredients: 250 grams tiger prawns ( tail removed but skin not peeled); Paste Ingredients:; 2 cloves of garlic grated; 1 inch ginger piece grated; 2 green chilles slit; 1/2 teaspoon each of cumin and coriander seeds; 1/2 teaspoon turmeric powder; 60 ml of creamed coconut or coconut milk; Other ingredients:; 1 tablespoon oil; 150 ml yoghurt; Zest of 1 lemon; Handful of coriander leaves finely chopped (optional); Salt according to taste

ABOUT Tiger prawns in yogurt curry RECIPE

A rich yogurt curry forms the base for this dish that is cooked beautifully with marinated prawns.

Ingredients Serving: 3

250 grams tiger prawns ( tail removed but skin not peeled)
Paste Ingredients:
2 cloves of garlic grated
1 inch ginger piece grated
2 green chilles slit
1/2 teaspoon each of cumin and coriander seeds
1/2 teaspoon turmeric powder
60 ml of creamed coconut or coconut milk
Other ingredients:
1 tablespoon oil
150 ml yoghurt
Zest of 1 lemon
Handful of coriander leaves finely chopped (optional)
Salt according to taste

Instructions

Initially start off by preparing the paste, put the garlic, ginger, black peppercorns, cumin and coriander seeds along with turmeric powder into a grinder and blend roughly.
Next, pour in the cocount milk/ creamed coconut and blend to form a smooth paste with texture. If this paste is too thick then you can pour in a little water and dilute this mixture.
Pour this mixture into a bowl, put in the prawns and cover it with this paste nicely. Leave this to marinate for 30-60 minutes or for overnight in the refrigerator.
In a separate bowl, pour the yoghurt along with the lemon zest and coriander leaves. Stir and combine it well.
Heat a pan on medium flame. Pour in the oil.
Once the oil is hot, put in the marinated prawns and cook for 2-3 minutes on each side.
Then, pour in the yogurt mixture, let it simmer and cook for 1-2 minutes. Add salt according to taste and stir.
Serve hot instantly alongside rice for best taste.

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