Chef Gaurav Anand_Shrimp.JPG

Allepy Prawn Curry

 by Chef Gaurav Anand

Chef Gaurav Anand is chef and owner of three critically acclaimed and internationally recognized NYC restaurants - Bhatti Indian Grill, Moti Mahal Delux and Awadh, having received 2 Star reviews by the New York Times. 

SHRIMP Curry - one of the easiest recipes you can make at home, packed with flavor and  ingredients in your pantry. Instead of a tandoor, cook the shrimp (6 pieces) on your grill or in the oven at 250F for 4-5 minutes

(to make this vegetarian, use tofu or mixed vegetables)

INgredients

Marinade

  • 1 tsp ginger - garlic paste 

  • 1 tsp kashmiri red chili powder

  • 1 ½ tsp turmeric

  • Lemon Juice: Half a lemon squeezed

  • Keep aside for a couple of hours

INgredients

Sauce

  • ½ cup sliced onions 

  • ½ cup sliced tomatoes 

  • 1 tsp mustard seeds 

  • 3-4 whole red chillies

  • 3-4 green chilies sliced lengthwise 

  • 1 tsp cumin seeds 

  • 6-7 curry leaves 

  • 2 tsp turmeric

  • Salt to taste

  • 8 oz Coconut milk

  • 2 tsp lemon juice

  • 4 leaves fried curry leaves for garnish

Instructions

  1. Heat oil, add the spices and curry leaves
     

  2. Add onions, fry till golden brown 
     

  3. Add turmeric and salt
     

  4. Add tomatoes, fry for 1 min 
     

  5. Add coconut milk, combine and cook till the milk slightly thickens and changes to a pale yellow color 
     

  6. Remove from heat, plate and add the shrimp 
     

  7. Squeeze lemon juice and garnish with fried curry leaves 
     

  8. Goes best with naan or white or lemon rice

Makes 2 Servings

 

Chef Gaurav Anand

New York City, NY

Follow: @chef.anand

Visit Chef Gaurav's restaurants:
Awadh

Bhatti

Moti Mahal Delux

Chef and owner of three critically acclaimed and internationally recognized NYC restaurants - Bhatti Indian Grill, Moti Mahal Delux and Awadh, having received 2 Star reviews by the New York Times. 

Q: Where do you draw your inspiration from?

A: From different successful chefs with different backgrounds. Traveling to different destinations allows me to explore new flavors and create innovative dishes.

Q: What dish do you feel truly reflects your personality, passion and style of cooking?

A: Kebabs are my thing I should say. From the marination to the char burned bits. Easy to cook and eat! 

Q: How would you describe your style of cooking?

A: We all have very fast pace lifestyles - so if something can be made in a short time, look good, and hold great flavor, it's calling my name! 

Q: Favorite Street Food?

A: Definitely Chaat - Sev Puri mostly.

 

Q: Why do you think 1947 Beer pairs so well with your dishes?
A: Many of my patrons come in specifically asking for 1947. It helps makes their dining experience.

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