Prawn Capsicum Curry For Summer

In the Indian cuisine there are several kinds of prawn curry recipes. But since the mercury is up and the sweltering heat is becoming unbearable, we need some Indian curries that are suitable for summer. That is why, prawn capsicum curry is an ideal choice. This prawn curry recipe is not too spicy by Indian standards. We are used to eating raw green chillies and dry red chilli powder. And prawn capsicum curry makes use of bell peppers only.

Besides, the bell peppers in prawn capsicum curry are extremely healthy. This Indian seafood recipe has minimum oil and is rich in cancer fight antioxidants that comes from bell peppers. To make the prawn curry recipe look interesting, you can throw in a few red and yellow bell peppers as well. And if you want to make this Indian seafood recipe more summer friendly, add some raw mangoes as well.

Serves: 4

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Ingredients

• Prawns- 500 grams (shelled and deveined)
• Onion- 1 (sliced)
• Garlic- 8 pods (chopped)
• Capsicum or bell peppers- 1 (chopped)
• Tomato- 1 (chopped finely)
• Tamarind pulp- 1tbsp
• Raw mango (grated)- 1tbsp
• Red chilli powder- 1/2 tsp
• Turmeric powder- 1/2 tsp
• Coriander powder- 1tsp
• Onion seeds or kalounji- 1/2 tsp
• Green chillies- 2 (whole)
• Oil- 2tbsp
• Salt- as per taste

Procedure

1. Marinate the prawns with salt and turmeric. Leave it aside for 10 minutes while you chop the other ingredients.
2. Heat oil in a deep bottomed pan. When it steams, add the prawns to the pan. Saute for 5 minutes until the prawns turn golden.
3. Then strain the fried prawns and keep it aside.
4. Season the leftover oil with kalounji and whole green chillies.
5. Add onions and saute for 3-4 minutes on a low flame. Then add garlic and cook for another 2 minutes.
6. Pour capsicum into the pan and saute for 3 minutes more on a low flame.
7. Then add tomatoes, turmeric, red chilli powder, coriander power and salt from the top. Mix it up and cook on low flame for 3-4 minutes until the tomatoes melt.
8. Add tamarind pulp and grated mangoes. Stir and cook for 3-4 minutes.
9. Add 2 cups of water and bring the curry to boil.
10. Then pour the sauteed prawns into the curry and cover. Cook on a low flame for 8-10 minutes.

Prawn curry with capsicum is an delicious side to serve with steaming hot rice.