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Prawns Curry with Sorrel
Method
- Cook prawns with 1tsp of red chilli powder, salt & 2 pinches of haldi with minimum amount of water till they are soft, keep this aside.
- Cook sorrel leaves separately with 1 tsp of red chilli powder green chilies salt & remaining haldi with a very little amount of water, till the leaves are tender.
- Mash this with a wooden ladle or a masher to a fine paste, keep it aside.
- Heat oil, add mustard seeds, red chilli pieces, when the seeds splutter add chopped garlic & onion pieces, fry till they become soft & light pink.
- Now add cooked prawns & sorrel paste.
- Mix thoroughly & cover with a lid, let it cook for 2 to 3 min, so that the prawns are nicely coated with sorrel paste.
- Sprinkle coriander leaves (optional).
- Check salt & remove from the fire.
Ingredients:
250 g - prawns (medium size) (shelled, divined after cleaning)
100 g - cleaned & washed sorrel leaves (gongura leaves)
2 - green chillies, chopped
2 tsp - red chilli powder
6 - garlic pods, chopped fine
2 - onion medium, chopped fine
1/2 tsp - mustard seeds
1/2 tsp - jeera
2 - red chilli
1/4 tsp - haldi
1tsp - coriander leaves, optional
1 to 1/2 tbsp - oil
salt
250 g - prawns (medium size) (shelled, divined after cleaning)
100 g - cleaned & washed sorrel leaves (gongura leaves)
2 - green chillies, chopped
2 tsp - red chilli powder
6 - garlic pods, chopped fine
2 - onion medium, chopped fine
1/2 tsp - mustard seeds
1/2 tsp - jeera
2 - red chilli
1/4 tsp - haldi
1tsp - coriander leaves, optional
1 to 1/2 tbsp - oil
salt
RECIPES BY UMA DEVI RAMACHANDRA
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