The Building Blocks:
For the Curry:
- 500gms prawns (deveined)
- 2 medium sized onions (puree)
- 1 large tomato (puree)
- 1/2 cup tamarind pulp puree
- 12-15 fresh curry leaves
- 1/2 tsp mustard seeds (rye)
- 2 Dry red chillies
- 1/4 tsp hing
- 1/2 tsp turmeric Powder
- 1/2 tsp Red chilly powder
- 1 tsp garlic paste
- 2 cups Coconut milk
- 2-3 tbsp coconut oil / mustard oil
- salt as per taste
For Marination:
- 6 Kashmiri Dry Red Chillies
- 2 Spicy Dry Red chillies (optional based on heat tolerance)
- 10-12 fresh garlic cloves
- 10 whole black peppercorns
- 1.5 tsp whole coriander seeds
- 1/2 tsp salt
- 1-2 tbsp water
Putting it all Together:
- Put all the marination ingredients together in a grinder and make a fine paste.
- Add this marination paste to the washed and deveined prawns. Mix well and keep aside.
- Take a deep bottom pan / kadhai and add the coconut oil to it.
- Once the oil is hot add the dried red chillies, hing, mustard seeds and 5 curry leaves to this. Sauté on medium heat for a minute.
- Now to the pan add the onion puree and mix well. Saute for 4-5 mins on medium to low heat till the onions turn slightly brown.
- Next add the garlic paste and saute for another 2 mins.
- Add the tomato puree, red chilly powder, turmeric powder and salt. Mix well. Cover and cook on low flame for 5 mins.
- Next increase the flame to high and add the marinated prawns. Stir fry for 4-5 mins still prawns are half way cooked.
- Next add the coconut milk, 4-5 curry leaves and mix well. Keep the flame on high and keep stirring for another 2-3 mins.
- Add the tamarind pulp and mix well. Cook on low flame for 3-4 mins.
- Garnish with remaining curry leaves and serve hot with steamed rice / neer dosa or appams.
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