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Hot and Spicy Prawns
Method
- Roast together whole spices and powder them.
- Shell and wash the prawns. Apply salt and turmeric and set aside for half an hour.
- Grind together chilies, garlic, ginger and onions coarsely.
- Cover tamarind with 2 cups hot water for 5 minutes and then squeeze out the juice.
- Heat 6 tbsp of oil and fry the curry leaves with ground paste till the raw smell disappears.
- Mix in the remaining ingredients and cook till the prawns are tender and completely dry.
- Decorate with coriander leaves and serve hot.
Ingredients:
40 - large prawns
lime sized ball - tamarind
20 - red chilies
1 tsp - fenugreek seeds
2 tbsp - coriander seeds
12 flakes - garlic
1 tbsp - turmeric powder
10 - green chilies
1 inch piece - ginger
250 g - finely sliced onions
1 tsp - mustard seeds
few curry leaves
salt to taste
40 - large prawns
lime sized ball - tamarind
20 - red chilies
1 tsp - fenugreek seeds
2 tbsp - coriander seeds
12 flakes - garlic
1 tbsp - turmeric powder
10 - green chilies
1 inch piece - ginger
250 g - finely sliced onions
1 tsp - mustard seeds
few curry leaves
salt to taste
