tomato chilli prawn


  • 1kg Prawn , shelled and de veined
  • 1/2 cup Curds / Yogurt
  • 1 1/2 tbsp Ginger garlic paste
  • 3 Green Chillies , chopped
  • 1 tsp Salt
  • 1 tsp Turmeric powder
  • 3 medium Tomatoes ,ripe
  • 3 tsp Kashmiri chilli powder / Red chilli powder
  • pinch Red colour ,optional
  • 1 tbsp Lemon juice
  • 4 tbsp Oil
  • 15 to 20 Curry leaves
  1. Squeeze out excess water from the prawn* and transfer into a clean bowl, add curds/yogurt ,ginger garlic paste,turmeric powder,green chillies and salt and let it marinate in the refrigerator for 30 minutes.
  2. Roughly chop tomatoes and grind in a mixie or blender to a fine paste.
  3. In a large non stick vessel or wok add 3 tbsp oil and place on medium flame, when oil is hot add add the tomato paste,salt to taste,red color and red chilli powder and stir for 2 to 3 minutes. Now add the prawns and mix well.increase the flame to high and cook the prawn till all the liquid is evaporated and you are left with thick red sauce that coats the prawn.Take off the flame and add lemon juice and mix well.
  4. Place a small pan on medium flame,add 1 tbsp oil,when hot add curry leaves and stir for few seconds. Add this seasoning to the prepared prawn and serve hot.
*It is important to squeeze out the excess water from the prawn as it releases a lot of water when cooked,if there is lot of water content it will take longer for the liquid to evaporate which means you will have to cook the prawn for a longer time, this will lead to overcooked tough prawn.