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Ingredients: 250 gm prawns-shelled and de-veined
10 curry leaves
1/2cup onion paste
2 tsp ginger-garlic paste
2/3 cup coconut-grated
2-3 whole red chillies-soaked in a little water for 1 hour 2-3-ground to a paste with coconut
2 tsp coriander powder
1/2 tsp turmeric powder
1 tsp salt
2 tsp tamarind pulp
coriander leaves for garnish
Method: Wash the prawns and leave for water to drain. Heat oil add curry leaves, onion and ginger-garlic paste and saut�ill brown.
Add the coconut paste and saute till fat separates. Add the coriander powder, turmeric and salt, mix well and add the prawns and cook till prawns are just cooked.
(If you cook them too long, they will become leathery). Mix in the tamarind pulp. Serve hot garnished with the coriander.
10 curry leaves
1/2cup onion paste
2 tsp ginger-garlic paste
2/3 cup coconut-grated
2-3 whole red chillies-soaked in a little water for 1 hour 2-3-ground to a paste with coconut
2 tsp coriander powder
1/2 tsp turmeric powder
1 tsp salt
2 tsp tamarind pulp
coriander leaves for garnish
Method: Wash the prawns and leave for water to drain. Heat oil add curry leaves, onion and ginger-garlic paste and saut�ill brown.
Add the coconut paste and saute till fat separates. Add the coriander powder, turmeric and salt, mix well and add the prawns and cook till prawns are just cooked.
(If you cook them too long, they will become leathery). Mix in the tamarind pulp. Serve hot garnished with the coriander.
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