Ingredients (Serves 4 – 5)
1. Prawns – 350 – 400 gm (Around 25 – 28 medium sized prawns)
2. Sesame oil / vegetable oil / coconut oil – 2 – 3 tbsp
3. Fennel seeds – 1/2 tsp
4. Onion – 1.5 cup, finely chopped (You can use shallots instead)
Green chilly (medium or mildly spicy) – 1, finely chopped
Curry leaves – 10 – 15
5. Ginger, crushed – 2 tsp
Garlic, crushed – 2 tsp
6. Turmeric powder – 1/2 tsp
Chilly powder (medium or mildly spicy) – 3/4 – 1 tsp
Coriander powder – 2 tsp
Pepper powder – 1/2 tsp
7. Tomato – 1.5 medium, chopped
8. Grated coconut – 1/4 cup (optional)
9. Garam masala powder – 1/4 tsp
10. Cilantro / coriander leaves – 3 tbsp, chopped
11. Salt – To taste
Method
1. Heat oil in a wok over medium-high heat. Add fennel seeds and when it sizzles, add finely chopped onions, green chilies, curry leaves and little salt. Saute until translucent and then add crushed ginger and garlic. Saute until onion turns golden brown. Bring down the heat to low. Add turmeric powder chilli powder, coriander powder and pepper powder. Saute until their raw smell is gone..
2. Add chopped tomatoes, salt and cook until tomatoes are mushy and oil separates. Taste-check for salt. Add grated coconut and mix well.
3. Add cleaned prawns and cook covered for 6 – 8 minutes over low heat, stirring occasionally. Once the prawns are done, add 1/4 tsp garam masala powder and mix well. Sprinkle chopped cilantro. Serve hot with rice
Adapted from Kannamma Cooks
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