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Thursday, February 21, 2008
Prawns (medium sized) - 1/2 kg
Ginger garlic paste - 2 tablespoons
Onions (medium sized) - 4
Tomatoes (medium sized) - 5
Coriander leaves - few
Curry leaves - few
Chilli powder - 1 tablespoon (2 tbspns can be added if u want it spicy)
Coriander powder - 1 tablespoon
Turmeric powder - 1 teaspoon
Yoghurt (curd) - 1/2 cup
Mustard seeds - 1 teaspoon
Salt to taste
Oil - 3 tablespoons
Peel off the skin and head from the prawns. Wash them well and marinate them with turmeric powder and curd.
Finely chop onions and tomatoes. If more gravy is required, you can add more onions and tomatoes. If tomato puree is used, take 1-2 cups of it.
Take a heavy bottomed pan and heat it. Add oil, once it is hot, add mustard seeds. Then add ginger garlic paste. Fry them for 1 minute, add curry leaves and chopped onions. Fry them until onions become golden brown. Then add chopped tomatoes or puree, chilli powder, coriander powder and fry them for 10 minutes. Then add marinated prawns, mix them well, cook it in a slow flame for 15 minutes with a closed lid. Then add salt and fry them for 10 more minutes. Garnish with corinader leaves and serve hot with rice or bread.
Cooking time - 45 minutes
Serves - 4-5 persons