Ingredients:
- Prawns -1/2 kg, Salt – ½ tsp, Red chili powder – 1 tsp
- Oil – 1 tsp, Fenugreek – 1tsp, Cummins seed – 1 tsp,White rice grain – 1 tbsp, Coriander seeds – 1 ½ tbsp, Curry leaves – 1 string, Red chili powder – 1 tsp
- Tomatoes – 1 cup chopped
Oil – 3 tbsp
Mustard seeds – ½ tsp
Shallots/small onions – ½ cup chopped
Curry leaves – 1 string
Ginger garlic paste – 1 tsp
Salt as required
Turmeric – ½ tsp
Water – 1 cup
Coriander leaves – ¼ cup
Preparations:
Ingredients in 1- Clean and de-vein prawns. Mix salt
and red chili powder and marinate for 30 min
Ingredients in 2-In a heavy pan add oil and roast in
fenugreek, cumin, rice grain, coriander seeds, curry leaves until it releases a
nice aroma. Turn off the flame and add red chili powder and allow it to cool
and later grind it to a paste/powder.
Ingredient in 3- Make paste of tomatoes
Method:
Heat oil and splutter in Mustard Seeds, and then add
small onions and curry leaves and fry till soft. Add Ginger Garlic paste and
fry for a minute. Add Tomato paste and cook until it releases the oil. Add
marinated Prawns, ground masala, Salt, turmeric and mix well. To this add water
and mix gently. When the gravy begins to boil, lower the flame, cover the pan
and cook until the gravy thickens and the prawns are cooked well. Garnish with
coriander leaves and serve hot with Rice or Chapattis.
Note: You can make it a semi gravy if you want by adding more water.
