Ingredients
Method
- Devein prawn wash & keep.To a kadai add little oil add prawns with salt & turmeric saute just for 4-5 minutes take out in a bowl.2.Heat oil in a pan. Add mustard seeds and let them splutter.3.Add chopped small onions and curry leaves sauté until they turn golden.4.Add ginger-garlic paste. Sauté for a couple of minutes until the raw aroma disappears.5.Add tomato puree and cook until the oil begins to separate from the mixture.6.Add all the dry spice powders (chilli powder, coriander powder, pepper powder, curry powder, turmeric powder, jeera powder, sombu powder) and salt to taste. Cook the spices for a minute or two add water to make gravy add slit green chillies.7.Now, slit eggs add to gravy after few seconds add the marinated prawns to the mixture and cook for about 2 minutes until they are cooked through. Be careful not to overcook the prawns.8.Add chopped coriander leaves, and grated coconut.9.Serve the Prawn and Egg Masala Curry hot with steamed rice or any bread of your choice.
Notes
- For medium sized prawns 3-4 minutes is enough and for larger ones it takes about 7-8 minutes.
- You can skip adding curry leaves with onions.
- I have used small onions for flavour and taste you can use regular big onions.
- Clean prawn before cooking the prawns that very important.