500 g (1.1 lb) Prawns, medium-sized
1/2 cup (100 ml) 3 1/2 oz Vegetable oil
20 Curry leaves (kadhi patta)
1 tsp (3 g) Mustard seeds (rai)
2 tsp (12 g) Ginger (adrak) paste
4 Garlic (lasan) cloves, paste
1/2 cup (60 g) 2 oz Onions, chopped
1/2 cup (100 ml) 3 1/2 oz Vegetable oil
20 Curry leaves (kadhi patta)
1 tsp (3 g) Mustard seeds (rai)
2 tsp (12 g) Ginger (adrak) paste
4 Garlic (lasan) cloves, paste
1/2 cup (60 g) 2 oz Onions, chopped
Grind to a paste:
4 Dry red chillies (sookhi lal mircti)
3 tsp (6 g) Coriander (dhaniya) seeds
1/2 tsp (1 g) Turmeric (haldi) powder
100 g (3 1/2 oz) Tomatoes, chopped
2 tbsp (30 g) 1 oz Tamarind (imli), extract
Salt to taste
1/2 Coconut (nariyal), grated
3 tsp (6 g) Coriander (dhaniya) seeds
1/2 tsp (1 g) Turmeric (haldi) powder
100 g (3 1/2 oz) Tomatoes, chopped
2 tbsp (30 g) 1 oz Tamarind (imli), extract
Salt to taste
1/2 Coconut (nariyal), grated
method
1. Heat the oil in a wok (kadhai); add curry leaves (keep aside a few for garnishing), mustard seeds, ginger-garlic paste, and onions. Saute for a while.
2. Add the ground paste. Cook for 5 minutes. Mix in the
tomatoes, tamarind pulp, and salt.
3. Stir in the prawns; after the first boil simmer for 10 - 12 minutes or till the prawns are cooked.
4. Heat a little oil in another pan; fry the remaining curry leaves for 3 - 4 seconds.
5. Serve hot, garnished with coconut and fried curry leaves.
2. Add the ground paste. Cook for 5 minutes. Mix in the
tomatoes, tamarind pulp, and salt.
3. Stir in the prawns; after the first boil simmer for 10 - 12 minutes or till the prawns are cooked.
4. Heat a little oil in another pan; fry the remaining curry leaves for 3 - 4 seconds.
5. Serve hot, garnished with coconut and fried curry leaves.
serving amount
serves: 2 - 4
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