Name: Prawns with spring onions and fenugreek leaves
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 200 g prawns (shelled and cleaned); 1 cup spring onions (sliced); ¼ cup methi leaves (fenugreek leaves); 1 cup onions (sliced); ½ cup tomatoes (sliced); 1 tbsp ginger garlic paste; 1 tbsp lemon juice; 1 tsp turmeric powder; 1 tbsp chili powder; 1 tsp coriander powder; 2 fresh chilis; 2-3 tbsp coriander leaves (chopped); 2-3 tbsp oil; salt to taste

Facebook0 Pin0 Tweet0 Email0

Jump to Recipe

In this prawns curry recipe, I am combining two of my favourite ingredients – prawns and methi. In fact, my prawns with spring onions and fenugreek leaves is loaded with greens, as is obvious. And not only do these greens make the curry more yummy, but also makes them more healthy. In the Bengali cuisine, there are many recipes wherein vegetables are cooked with prawns. For instance, lau chingri (bottle gourd with shrimps), enchor chingri (raw jackfruit curry with shrimps) etc. Chingri is the Bengali for prawns. Not only these, there is also a winter speciality where prawns and onion flower stalks are cooked together. And all of them are a delight, since every different vegetable imparts it’s lovely flavour to the curry.

So, recently, when I came across this recipe of prawns cooked with fenugreek leaves and spring greens, in a cookbook, I was intrigued. I love the earthy fragrance of methi but had never tried it with prawns. Moreover, shortly afterwards, a friend made shrimps with green onions and I fell in love with that recipe, too. Therefore, I decided to finally try this very delish looking combination out, myself. From what I read, prawns with spring onions and fenugreek leaves belongs to the Hyderabadi cuisine. However, I have taken the best of my friend’s recipe and the one I read and created my own. And may I say, it did turn out yum. This yummy prawn curry, doesn’t have much of a gravy, but a thick sauce. Therefore, it tastes great with Indian flatbreads and also as a side dish with steamed rice and a dal.

Quick and easy

My prawns curry with these greens is an under 30 minute recipe, making it a delicious weeknight meal option. Therefore, if you have spring greens and fenugreek leaves at hand, don’t wait any longer to try this out. Now, I didn’t have fresh methi with me when I was cooking, so I’ve used the frozen ones. But if you don’t even have that, the curry with only spring greens tastes amazing. The only bit that is crucial to this otherwise simple recipe is caramelising the pink onions. It is the flavour and texture of well browned onions, that shine through the curry. Besides this bit, every other step of my recipe is straight forward.

There is no epic marination or complicated spice mix that you need here. In this prawns recipe, you will see, how such simple ingredients come together to make this delicious curry. The thick sauce that I was talking of earlier, is made by cooking onions and tomatoes together with spices. This forms the delicious base, which you will need to patiently cook until the oil leaves the masala. Otherwise, neither the prawns nor the greens will take time to cook. As far as the prawns are concerned, I have used jumbo sized ones. However, even the smaller sized ones taste good in this recipe.

Serving suggestions

We love mopping up this prawns with methi and spring greens curry with parathas and rotis. Also, I love having it with some steamed rice and lentil curry, too. And both these combinations are yummy. So, you could choose how you’d like to have your curry and let me tell you which ever way you choose, you will throughly enjoy it.

If you are planning to give the easy prawns curry a try, I’d love to know how you enjoyed it. You can share your food pictures with me on Instagram. Or you could also drop me a line with your feedback in the comments section, below. I’d love to hear back from you.

Eat hearty!