Ingredients
300 gms prawns
1.5 cups finely chopped onions
1 big tomato finely chopped
1 tsp red chilli pdr
1/2 tsp turmeric pdr
2 green chillies
3 tbsp oil
a pinch if hing/ asafoetida
1 tsp mustard
1 sprig of curry leaves
1/2 tbsp ginger garlic paste
Small gooseberry size tamarind
Salt to taste
Chopped coriander leaves
To be roasted and ground:
1/2 tsp jeera/ cumin seeds
1 tsp daniya/ coriander seeds
1/2 tsp fennel seeds
1 tsp poppy seeds/ khuskhus
4-5 methi dana/ fenugreek seeds
8 peppercorns
2 red chillies
2 cloves/ lavang
1/2 inch cinnamon/ dalchini
Marinate prawns with:
2 tsp salt
1/2 tsp turmeric powder
Procedure
Dry roast the mentioned ingredients and grind into a fine powder, keep aside
Wash, clean and devein the prawns, marinate with the mentioned ingredients and keep for 30 mins
Heat oil in a pan, add mustard, once it crackles add a thing, curry leaves, slit green chillies and fry for a second
Add chopped onions and fry till transparent
Now add the chopped tomato and fry till it becomes mushy
Add ginger-garlic paste and fry for 5 mins, followed by red chilli pdr and turmeric pdr
Allow it to cool and grind it into a fine paste
In a pan heat 2 tsp oil, add the marinated prawns, and cook for 5 mins, add the ground masala paste, tamarind, ground masala powder and 1/2 cup water
Cover with a lid and cook till prawns are done
Check the salt and garnish with chopped coriander leaves
Serve hot with roti, naan, dosa, idli or rice.
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