Prawn Green Curry / Shrimp Green Curry
|Turmeric powder||1⁄4 Teaspoon|
|Red chili powder||1⁄2 Teaspoon|
|Garlic – ginger paste||3⁄4 Teaspoon|
|Lemon juice/Lime juice||1 Tablespoon|
|Chopped spinach||1 Cup (16 tbs)|
|Grated coconut/Frozen grated coconut||1⁄4 Cup (4 tbs)|
|Tamarind paste||1⁄4 Teaspoon|
|Chopped coriander||1⁄4 Cup (4 tbs)|
|Chopped mint||1 Tablespoon|
|Chopped cashew nuts||1 Tablespoon|
|Green chilies||5 (Or To Taste)|
|Cumin seeds||1⁄2 Teaspoon|
|Minced garlic||1 Teaspoon|
|Onion||1 Medium, finely chopped|
|Cumin powder||1⁄4 Teaspoon|
|Coriander powder||1 Teaspoon|
|Garam masala powder||1⁄2 Teaspoon|
Peel, devein and clean the shrimp. Marinate by adding salt, turmeric, red chilli powder, 1/2 tsp ginger garlic paste and lemon juice. Mix well and keep aside for 30 minutes.
Put spinach, coconut, chopped coriander, mint, ginger, cashew nuts and tamarind paste to a blender and blend to a smooth paste by adding about 1/4 cup of warm water. Keep aside.
Heat oil in a pan. Add cumin seeds and minced garlic. Saute for few seconds. Add chopped onions and saute until soft. Add 1/4 tsp ginger garlic paste and saute for few seconds.
Add marinated prawns and salt and saute for 2-3 minutes. Add ground paste, cumin powder, coriander powder, garam masala powder and 1/4 cup of water. Mix well and bring it to a boil. Cover and simmer for 5-6 minutes.
Serve hot along with steamed rice or any Indian flatbreads.