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Shakthi’s prawn curry is a hit among his family and friends
Actor Shakthi Vasudevan entered the film industry as a child artiste in the film Chinna Thambi. The movie was produced by his father P Vasu. Shakthi did a few more roles as a child artist and then went on to do bigger roles.
By
migrator
migrator
Chennai
He got an opportunity to play the minor supporting role in the movie Ninaithale Inikkum. His performance in this movie was highly appreciated. His other popular movies include Aattanayagan, Etho Seithai Ennai, Vanjikottai, and Kalla Sirippazhaga.
Shakthi’s grandparents and mother introduced him to the magical world of cooking. He developed a passion for cooking, especially, for family and friends. Having grown up in the world of cinema, he is making use of the lockdown to develop his cooking skills and learn all heritage dishes from his mother.
The actor also spends quality time with his son. A fitness enthusiast, Shakthi also loves to hit the gym. He has been working out continuously to burn extra calories and get ready for his new movie. Having survived at the popular Bigg Boss show, the actor understands that food often solves a lot of issues. Today, I am sharing his favourite prawn curry recipe. This dish can be served with ghee rice.
PRAWN CURRY RECIPE
INGREDIENTS
Cumin seeds: 1 tsp
Turmeric powder: ½ tsp
Roasted garam
masala: 1 tsp
Chilli powder: 2 tsp
Coriander powder: 1 tbsp
Green chillies: 6,
finely chopped
Garlic pods: 5 (crushed)
Ginger: 1-inch,
finely crushed
Small onion:1 cup (finely chopped)
Big onion: 1 finely chopped
Tomatoes: 2, finely chopped fine
Yogurt: ½ cup
Coconut milk: 1 cup
Mediumsized prawns: 700 gms
Groundnut oil: ¼ cup
Pink salt: to taste
Curry leaves: 1 handful
Coriander leaves: ¼ cup,finely chopped
METHOD
- Place a large frying pan or kadai on fire. Add half the oil
- Add cumin seeds and fry gently until they pop, then add curry leaves
- Add big and small onions and saute until the onion goes soft and slightly brown
- Add the remaining oil Add garlic and ginger, saute until the raw smell disappears. Let it gets fried
- Add chillies and saute for a few minutes
- Add tomatoes and allow them to soften
- Now add turmeric powder, coriander powder and chilli powder. Allow to simmer gently until the oil separates
- Add coconut milk and allow to cook for five mins and the mixture starts to thicken
- Add prawns and salt. Allow to simmer for 4 mins on medium flame
- Add garam masala (pre-roasted) with whisked yogurt and pour it in. Stir continuously and simmer on low flame for 5 min
- Switch off the gas, serve the dish dressed with coriander leaves and ghee rice
Prep time: 20 minutes
Cooking time: 20 minutes
Serves: 6 pax
Calories: 280 cl per serve
Kitchen Tips
- Don’t overcook prawns it will become rubbery
- Ensure prawns are deveined and cleaned properly
- Medium-size prawns are best for curries
— Chef Ramaa Shanker is the author of ‘Festive Offerings to the Gods: Divine Soul Recipes’
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