- 1 large onion
- 1 large tomato
- 1 ½ tbsp. fresh coconut
- 2 pinches of turmeric
- lemon juice
- ½ to ¾ tsp. red chili powder
- ½ tsp. coriander powder
- ½ tsp. garam masala
- 1 tsp. ginger garlic paste or grated
- 250 grams prawns
- 1 ¼ cup water (adjust, you may need more or less)
- 1 sprig curry leaves
- 1 garlic clove
- ¼ tsp. cumin
- Chopped coriander leaves for garnish
- 1 ½ tbsp. oil
Method:
- clean and wash the prawns. Add turmeric and lemon juice to the prawns.
- Add ¾ tbsp. oil to a pan and fry onions till transparent, add ginger garlic paste and fry till the raw smell disappears.
- Add tomatoes, add salt and turmeric and fry till the tomatoes turn mushy. Add red chili powder, garam masala, coriander powder and then the coconut. Fry everything well for about 3 to 5 minutes without burning. Cool this and blend with ¾ water to smooth. To speed up the process you can use ice cold water to blend the hot mix.
- Add another ¾ tbsp. oil to the pan and heat up, add cumin and garlic, when the garlic is lightly roasted add curry leaves and saute till they turn crisp.
- Add the prawns and fry till the color changes, just for about 2 minutes, for the raw smell to disappear.
- Pour the ground mixture and add water as needed. Cook till the prawns are cooked, they swirl up when cooked. Do not overcook they turn hard.
- Garnish with coriander leaves.Serve with any rice, biryani or chapathi.
No comments:
Post a Comment