Recipe Number:028
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Passive Time | 35 minutes |
| Servings |
people
|
Ingredients
- 1/2 kg Prawn (chemmeen)
- 1/2 tsp Turmeric powder
- 2 nos Tomato (medium)
- 3 nos Green chilly
- 1 tsp Ginger garlic paste
- Salt to taste
- Tamarind a lemon size
FOR GRIND:
- 1 cup Grated coconut
- 4 nos Shallots
- 1/2 tsp Fennel seed
- 2 springs Curry leaves
- 1 tsp Chilly powder
- 2 tbsp Coriender powder
FOR SEASONING:
- 11/2 tbsp Coconut oil
- 1/2 tsp Fenegreek seeds
- 6 nos Chopped shallots
- 2 springs Curry leaves
Ingredients
FOR GRIND:
FOR SEASONING:
|
|
Instructions
- Clean and wash the prawn.
- Soak tamarind in water.
- Heat 1 tbsp coconut oil in a pan and put grated coconut,fennel seed, shallots and curry leaves, stir continuously in low flame.
- When it is turn golden brown add chilly powder and coriander powder in to it and stir well for 2 minutes.
- Then remove it from the flame and allow to cool.Then grind it to a fine paste by adding little water.
- Take a clay pot add tamarind juice, chopped tomato, green chilly,ginger garlic paste, turmeric powder, salt, and curry leaves.
- Heat it in medium flame for 10 minutes. After 10 minutes add prawns and cook it is done.
- Meanwhile heat 2tbsp coconut oil in another pan and put fenugreek seeds chopped shallots and curry leaves.
- When shallot is golden brown add ground coconut paste and boil it.
- Add coconut mix in to prawn gravy and mix well.Boil for 2 minutes.
- Switch off the flame. Serve hot with rice or chappati,any indian bread.
- Enjoy!!!!!!!!!!!!!!!!!.
Recipe Notes
Happy cooking!!.
Zainu.
){kind=link}
){kind=link}