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.

Actor Shakthi with his mother; Prawn Curry

Published on:

06 Sep 2020, 1:30 am

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

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