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Ingredients
- 15 King Prawns (shelled deveined and cleaned)
- 1 onion chopped
- 1 1/2 Tomato chopped
- 1 inch ginger chopped
- 3 Garlic Flakes crushed
- 2 Green Chili chopped
- 1 tsp Mustard seed
- Curry leaves few springs
- 1 Dry Red Chili
- 1 tbsp oil
- 1/4 tsp turmeric powder
- Salt - to taste
For the Dry Paste:
- 2 tsp Coriander Seeds roasted
- 1 tsp Cumin seeds roasted
- 6-7 Dry Red Chili roasted
- 1/4 Mustard Seeds roasted
- pinch aof Fenugreek seeds roasted
- 1/2 cup Fresh Coconut grated
- 1 tsp tamarind paste
Ingredients
For the Dry Paste:
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Instructions
- Clean the prawns well by removing its head, shell and deveining it. Keep aside.
- Grind all the ingredients under dry paste, except for the grated coconut and tamarind. Make a fine powder. Now add the rest of the ingredients and grind again until you get a coarse dry coconut paste. Keep aside.
- Heat oil in a kadai. And when its hot enough add mustard seeds, garlic, dry red chili and curry leaves.
- Add chopped onions and sautee until translucent. Add green chili and ginger, give a stir.
- Now add chopped tomatoes and let it cook for 5 mins until they become soft.
- Add cleaned prawns, turmeric and salt to taste. Mix well.
- Add half cup of water and stir. Close the lid and cook the prawns for another 5 -6 mins in medium flame. Add more water if needed.
- Once gravy is thick, add the Dry coconut paste and mix gently.
- Cook for about 2-3 mins. Turn off the gas. The prawns will be well coated with this dry coconut paste now.