This prawn ball curry is inspired by the meat ball curry recipe is famous in Anglo-India homes. I gave a slight Thai twist to the recipe by adding chilly flakes and soya sauce. The curry had a fabulous taste.
Prawns – 500 gmsChilly flakes – 1 tsp
Garlic – 6 cloves
Salt to tasteSoya Sauce – 1 ½ tbsp
Lemon Juice – 1 tsp
Corn flour / Flour – 1 tbsp
Oil to deep fry
Onion – 1
Ginger Garlic paste – 2 tbsp
Turmeric – ¼ tsp
Chilly powder – ½ tsp
Pepper Powder – ½ tsp
Garam Masala – 3 tiny pinch
Tomato – 1 small or half (I used half)
Vinegar – 1 tbsp
Thin Coconut milk – ½ cup
Thick Coconut milk – ½ cup
Cooked green peas – ¼ cup
Salt to taste
Oil – 2 tbspthe method
Clean the prawns and grind it with chopped garlic, salt and chilly flakes. Place the ground prawns in a bowl. Add the soya sauce and lemon juice to the prawns and mix well. Sprinkle the flour over the prawn and mix well. Grease your palm with flour and take a teaspoon full of the prawn mix and shape it into a ball. Ground prawn is very sticky. To prevent your hands from turning messy, use a cling film on your palm to shape the prawn. Repeat the process until the prawn mix is fully used up.
Deep fry the prawn balls one by one. It takes just about 25 – 30 seconds for the prawn ball / kofta to cook. Over frying will make the prawns hard and rubbery.
Heat a flat pan and add 2 tbsp of oil. Add the chopped onions and sauté till it is light brown. Add the ginger garlic paste. Add the turmeric, chilly and pepper powder. Add chopped tomatoes and vinegar. Sauté till the tomatoes are soft. Add thin coconut milk and the prawn balls and let it boil for few minutes in medium heat. Add the cooked green peas. Check salt and pepper. Add garam masala. Turn to low heat and add thick coconut milk. Turn off heat just as the curry starts boiling.
We had the prawn ball curry with chilly fried rice with peanuts & veggies. The curry tastes very good with bread also.