Ingredients:
Prawns .... 1/4 kilo
Onions .... 2
Tomato ... 1
Yogurt ... 2-3 tbsps.
Ginger-garlic paste... 1 tbsp.
Tamarind juice ....... 4-5 tbsps.
Turmeric powder .... 1/4 tsp
Salt
Oil
Coriander leaves .....to garnish
Roast and dry grind:
Cumin seeds ...1/2 tsp
Aniseeds ........ 1/2 tsp
Poppy seeds ... 1 tsp
Sesame seeds ...1 tsp
Dry red chillies ..1-2
Pepper corns .... 7-8
Cloves .............. 2-3
Cinnamon ...... small piece
Green cardamoms ...3-4
Peanuts ............... 1 tbsp
Dessicated coconut ... 1 tbsp.
Tempering:
Mustard seeds .... 1 tsp
Dry red chillies ....1-2
Asafoetida ........... a pinch
Curry leaves ........ a sprig
|
|
Preparation:
1.Clean the prawns and marinate them with yogurt, a pinch of turmeric powder and salt.
2. Slice the onions and fry them to golden brown colour.
3. Add the tomato, ginger garlic paste and prawns. Stir fry for 4-5 minutes and add a little water, salt and simmer.
4. Now add a heaped tablespoon of the ground masala powder, tamarind juice and simmer for 3-4 minutes.
5. Fry the tempering ingredients and add to the curry.
Garnish with coriander leaves and serve with plain rice, dosas or appams.
|
Related recipes
(2 votes)
(1 vote)
Recipes
Questions answers