Ingredients
Preparation
Wash the prawns thoroughly; sprinkle some salt and half the turmeric powder and set aside.
Dry roast the cumin seeds, coriander seeds, black peppercorns and dry red chillies. Add garlic, tamarind pulp and the remaining turmeric powder to the ground spices and make a smooth paste in a food processor.
Method
Heat oil in a pan and sauté the onion till translucent. Add the chopped green chillies and the paste you made and sauté for two to three minutes. Now add the prawns and the tomato puree and stir. Add one cup of water and cook over medium heat till the gravy gives out oil. Garnish with coriander leaves and serve with steamed rice.
- Prawns, shelled deveined: 18 to 20
- Onions: 1 large finely chopped
- Garlic: 6 cloves
- Dry red chillies: 4
- Oil: 2 tablespoon
- Cumin seeds: 1 teaspoon
- Coriander seeds: 2 teaspoon
- Black peppercorns: 1 teaspoon
- Bay leaf: 1
- Turmeric powder: 1 teaspoon
- Tomato puree: ½ cup
- Tamarind pulp: 2 tablespoon
- Salt: to taste
- Green chillies: 2 roughly chopped
- Coriander leaves: for garnish
Wash the prawns thoroughly; sprinkle some salt and half the turmeric powder and set aside.
Dry roast the cumin seeds, coriander seeds, black peppercorns and dry red chillies. Add garlic, tamarind pulp and the remaining turmeric powder to the ground spices and make a smooth paste in a food processor.
Method
Heat oil in a pan and sauté the onion till translucent. Add the chopped green chillies and the paste you made and sauté for two to three minutes. Now add the prawns and the tomato puree and stir. Add one cup of water and cook over medium heat till the gravy gives out oil. Garnish with coriander leaves and serve with steamed rice.
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