Producer: Mehak Pal Editor: Mohit Bisht
Goan prawn curry features succulent prawns cooked in a rich, tangy coconut-based gravy that is flavoured with tamarind, kokum, and a blend of spices like coriander, cumin, and turmeric. It is served with steamed rice.
The curry is made with prawns simmered in a gravy of coconut milk, green chillies, and a mix of spices such as turmeric, coriander, and fenugreek. It is enjoyed with steamed rice or appams.
Chingri malai curry is cooked in a coconut milk base along with whole spices like cinnamon, cardamom, and bay leaves, along with a hint of mustard and a touch of sugar.
In this curry, prawns are cooked in a spicy, tangy, and coconut-rich gravy, typical of Mangalorean cuisine.
It is a traditional prawn curry from Maharashtra that is both spicy and tangy. Prawns are cooked in a thick gravy made from onions, tomatoes, and a special blend of Maharashtrian spices.
Royyala iguru is a spicy and fiery dish from Andhra Pradesh. The stir-fried prawns are cooked in a thick, spicy masala made from onions, tomatoes, and a generous amount of red chillies and garam masala.
It is known for its vibrant yellow colour, which comes from the generous use of turmeric. The prawns are cooked in a thick, tangy coconut-based gravy infused with the warmth of East Indian bottle masala, a spice blend that includes red chillies, cumin, coriander, and other spices.