Prawn curry

November 12th, 2006

1/2 kg tiger prawns
3-4 onions (sliced finely)
1 tsp turmeric powder
1-2 tsps red chilli powder
1 tsp garam masala
Salt to taste
One small piece of jaggery
2-3 tablespoons of tamarind water
2-3 tablespoons of oil
To grind in a paste
1 piece ginger
3-4 pieces of garlic
3 green chilies
1 bunch coriander leaves
Grind ginger, garlic, green chilies and coriander leaves in a fine paste.
Clean the prawns but retain the shell.
Mix sliced onions, turmeric powder, red chilli powder, salt and garam masala.
Mix the above to the paste.
In a kadai, heat the oil and add the onions plus masala mixture; sauté till golden brown. When the masala is cooked and lets out an aroma, add the tiger prawns (with shells). Add some water and jaggery to add flavour.
Cover and simmer till the prawns are cooked. Add some tamarind water and mix well.
Garnish with coriander leaves. Serve hot with rotis or rice.

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