Prawns Curry (Maharashtrian Style)

When we are craving for seafood and need something quicker, prawns curry is most favored option. Prawns can be prepared in different ways and is loved item by all age groups. One thing we need to be sure of when making a Prawns dish is the cleaning of the fish by removing completely the central main vein of the fish. These days we get them deveined in supermarket, but in India people prefer buying it personally from market. Here in USA we have an option of frozen and deveined as well as fresh water fish too. Either of them is good and fresh,  so you can use anyone available. 

Let's quickly have a look at the process of preparing this lovely Maharashtrian style dish.

Ingredients for gravy:
1 lb deveined Prawns/Shrimp
1 Onion (finely chopped for gravy)
1 1/2 Tomato (diced)
1 tablespoon Ginger Garlic Paste
1 teaspoon Mustard seeds
3-4 Curry leaves
3-4 Kokum pods (Optional)
2 tablespoon of Coconut/Onion gravy ( coconut milk will also do)
2-3 tablespoon Red Chilli Powder
1/2 teaspoon Turmeric powder
2 tablespoon Fish Masala (Available in supermarket)
1/2 tablespoon Goda Masala (Available in supermarket)
1 tablespoon lemon juice (for marination)
Pinch of asafoetida/hing (for marination)
Salt to taste
Coriander leaves for garnish

Ingredients for Coconut Onion Mixture (Vaatan in Marathi):
This is a standard base found in all Maharastrian households mainly hailing from the region of Konkan. As Konkan region is popular for cultivation of coconut tress due to immense amount of water bodies around it, use of coconut in dishes is high. This coconut onion mixture is mainly used for all non veg curry's including Fish and Chicken. It is also used in lesser amount in making vegetable curries like Potato Curry, Brinjal and Potato Bhaji. It gives a good consistency and helps in binding all ingredients together. You could also prepare in larger quantity and keep it in freezer, that way it becomes easier when cooking any dish.

1 Onion Sliced
2 cups of dry coconut/ freshly grated coconut/ frozen shredded coconut
1 Garlic Pod

Handful of fresh coriander (with stem preferred)
2 tablespoon oil

Preparation for Coconut Onion Mixture (Vaatan):
Heat a pan add oil to it and when it heats up add onions and garlic to it.
Keep stirring until its golden brown.
Remove it aside and add oil to the same pan.
Add coconut and let it roast until it turns golden.
Make sure coconut does not burn.
Remove it in a plate. Let it cool. Add all ingredients to the mixer and grind it to a fine paste.
Vaatan is ready.

Marination for Prawns/Shrimps:
Clean the prawns/ shrimps well under running water. Add 1 tablepsoon red chilli powder, 1/2 teaspoon turmeric powder, pinch asafoetida (hing), 1/2 tablespoon fish masala, 1 tablespoon lemon juice and salt. Mix well and set aside for 20 mins.

Preparation for Prawns/Shrimp Curry:
Heat a pot and add 2 tablespoon of oil to it,
Add mustard seeds to the oil, once they start to splutter add curry leaves to it.
Add onion to the oil and give it a good mix, make sure flame is on medium high.
After the onion starts softening add ginger garlic paste to it and give it a good mix.
Once the onion turns golden brown add tomatoes to it and mix it well.
Cover the pot with a lid to allow tomatoes to cook for a min with flame on medium.
Remove the lid and you will notice the tomatoes are soft. At this point add Red Chili powder, Fish Masala, Goda masala, Turmeric powder. 

Mix well.

You can add salt at this point but do remember, we have already added salt to the prawns/shrimps while marinating it so add it accordingly. 

Oil will start displaying on the edges of the mixture.

Add marinated Prawns to the mixture and give it a nice mix.
At this point of time don't add water, let the prawns mix well with base.
Cover the pot and let it cook for 10 mins.

Prawns have a tendency of generating water due to which the curry will get enough moisture to cook.
Let the curry cook for good 10 mins on low flame while stirring the mixture in intervals.

After the prawns have curled up (which is a sign of cooked prawns), add the coconut onion mixture to the gravy and mix well.

Those who don't want to prepare the mixture can add a cup of coconut milk to the gravy. This will also give good consistency to the curry. But make sure to adjust spice levels accordingly. As coconut milk can lower the spice level of the curry.

Let the prawns cook for another 15 mins with the pot covered.
Check if the prawns is cooked all way through.
Add 3-4 pods of Kokum and garnish with coriander.

Serve it with chapati, bhakri or steamed rice.

 Note: The fish masala I use is bought from native place (Kudal). I don't rely on masalas available in stores, probably because I get them when I come from India. Being a Maharashtrian we always have our all masalas from our native place.