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Prawn Curry
Method
- Shell, devein, wash and drain the prawns.
- Apply a little salt and turmeric to the prawns and keep aside.
- Grind to a smooth paste the rest of the ingredients except the salt, green chillies and curry leaves.
- Heat a vessel for frying. Add 2 tbsp of oil.
- Add curry leaves and the green chillies.
- Add the masala and fry till till a good aroma fills your kitchen.
- Add water and salt and check gravy for thickness.
- Once the gravy starts to boil, add the Prawns, cover and cook on low flame for 2 minutes.
- Serve with rice.
Ingredients:
500 g - prawns
1 - medium sized coconut
2 - onions
5 cloves - garlic
1 - tomato
10 - pepper corns
10 to 15 g - jeera seeds
20 g - coriander seeds
a pinch - mustard seeds
5 - red chillies (can vary depending on spice level)
a lemon sized ball - tamarind
1 tsp - turmeric powder
1 sprig - curry leaves
2 - green chillies
oil for frying
salt to taste
500 g - prawns
1 - medium sized coconut
2 - onions
5 cloves - garlic
1 - tomato
10 - pepper corns
10 to 15 g - jeera seeds
20 g - coriander seeds
a pinch - mustard seeds
5 - red chillies (can vary depending on spice level)
a lemon sized ball - tamarind
1 tsp - turmeric powder
1 sprig - curry leaves
2 - green chillies
oil for frying
salt to taste
