Dahi prawn recipe is a flavorful, delicious curd/dahi based curry very popular in Odisha and West Bengal. Though the version varies from place to place. One of the easiest version of the prawn curry that someone can easily cook at home. It goes perfectly with rice, roti, paratha or naan. I make this pretty often and I love this especially if accompanied by some steaming hot rice and dal.
- 300 grams of prawns
- 2 tablespoons curd/dahi
- A pinch of sugar
- 1 bay leaf
- 3 green cardamoms
- 2 cloves
- 1 cinnamon stick approx 2-3 inch size
- 1 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 1/2 grated tomato medium size
- Salt to taste
- 2 tablespoons mustard oil
For masala paste
- 1 onion medium size
- 6-7 garlic cloves
- 1-inch ginger
- 1 teaspoon cumin seeds
- 1-2 deseeded dry red chili
- A pinch of salt
- Soak the cumin seeds and deseeded dry red chili in warm water for an hour. Mix together all the ingredients mentioned under masala paste. Make a fine smooth paste. A pinch of salt will help to make the masala smooth.
- In the meanwhile clean the prawns. Remove the scale, devein them and leave the tail intact. You can separate the head if you don’t like. Wash them well. Then Marinate them with curd and leave it for at least half an hour.
- Heat oil in a pan or kadhai. Add a pinch of sugar to the hot oil and wait until it changes its color. It will enhance the taste. Then add bay leaf, green cardamoms, cloves, and cinnamon stick. Stir for some seconds.
- Add the grated tomato. Keep the flame in low to medium and stir for a minute.
- Then add turmeric powder. Stir for some second.
- Add the masala paste. Stir for 2 to 3 minutes or until oil separates. Sprinkle some water in between.
- Add salt and garam masala powder. Stir for some seconds more.
- Add marinated prawns. Stir for 1 minute. Then add 1 cup of water. Cover and cook the prawn for 2 minutes more. Do not cook the prawns too much or they become rubbery.
- Remove from flame and serve hot.
“Spoons Of Flavor”