PRAWN CURRY RECIPE | SHRIMP CURRY RECIPE | EASY DINNER 

HOW TO COOK EASY PRAWN CURRY WITH COCONUT MILK. A PERFECT EASY DINNER RECIPE.
610G SHRIMP
1/2 GARLIC POWDER
1/4 TSP GRAM MASALA
1 TBSP COCONUT MILK
1/2 TSP SALT
1/4 TSP OF GINGER
SAUCE
1 TBSP BUTTER
3 TBSP OF SUNFLOWER OIL
2 TOMATOES
1/2 MEDIUM ONION
1 1/2 TSP CURRY
1/4 TSP CUMIN
1/2 TSP GRAM MASALA
1/3 CUP COCONUT MILK
1/2 TSP SALT
1/4 TSP SUGAR
1/4 TSP TURMERIC
1/4 TSP GINGER POWDER
1/4 TSP BLACK PEPPER
2 CLOVES OF MINCED GARLIC
1 1/2 CUP WATER
-TO 610G OF SHRIMPS ADD 1/2 TSP GARLIC POWDER, 1/2 TSP SALT, 1/4 TSP GRAM MASALA, AND 1 TBSP COCONUT MILK, AND THEN MIX WELL AND COVER, LET IT MARINATE FOR 30 MINUTES.
-PUT BUTTER IN A PAN AND COOKING OIL, HEAT ON MEDIUM ADD THE ONION SAUTE UNTIL THEY SOFTEN AND THEN ADD THE CRUSHED GARLIC STIR AND FRY FOR 40 SECONDS, ADD THE TOMATOES STIR A AND FRY FOR 12 MINUTES, STIR OFTEN, ADD THE CHILLI FLAKES, 1/2 TSP SALT, TURMERIC, 1/4 TSP GINGER, BLACK PEPPER, CUMIN, 1/2 TSP GRAM MASALA AND CURRY MIX WELL, ADD SUGAR STIR AND LET IT COOK FOR 1 MINUTE, AND THEN ADD WATER LET IT COOK FOR 1 MINUTE AFTER THAT ADD COCONUT MILK AND COOK FOR 4 MINUTES, AND THEN INCORPORATE THE SHRIMPS STIR COOK FOR 10 MINUTES ON MEDIUM TO HIGH, IT’S READY TURN OFF THE HEAT.
-SERVE WITH RICE ENJOY