Serves : 3
Ingredients
750 g medium prawns
200g tomatoes
1large green chilli, chopped
30g jaggery
1 tablespoon tamarind juice or 1 teaspoon tamarind paste
30 ml tomato paste
1/3 cup fresh coriander leaves
1 tablespoon ghee
1 large onion , chopped
2 cloves garlic , crushed
1 teaspoon coriander powder
1 teaspoon garammasala powder
1 teaspoon cumin ( jeera ) powder
1 teaspoon red chilli powder
1 spring curry leaves
Salt to taste
Method
1, Shell and devein prawns , leaving tails intact.
2, Make a smooth paste of tomatoes, chilli, jaggery, tamarind juice / paste and coriander in a mixer .
3, Heat ghee in a medium pan ; fry onion and garlic, stirring , until onions are browned lightly. Add all the spices , cook stirring , until you get a nice aroma.
4, Add tomato mixture and curry leaves , bring to boil then immediately simmer , uncovered about 10 minutes or until mixture thickens slightly. Add prawns ; cook , stirring , about 4-5 minutes or until prawns are tender. Serve with rice.
Ingredients
750 g medium prawns
200g tomatoes
1large green chilli, chopped
30g jaggery
1 tablespoon tamarind juice or 1 teaspoon tamarind paste
30 ml tomato paste
1/3 cup fresh coriander leaves
1 tablespoon ghee
1 large onion , chopped
2 cloves garlic , crushed
1 teaspoon coriander powder
1 teaspoon garammasala powder
1 teaspoon cumin ( jeera ) powder
1 teaspoon red chilli powder
1 spring curry leaves
Salt to taste
Method
1, Shell and devein prawns , leaving tails intact.
2, Make a smooth paste of tomatoes, chilli, jaggery, tamarind juice / paste and coriander in a mixer .
3, Heat ghee in a medium pan ; fry onion and garlic, stirring , until onions are browned lightly. Add all the spices , cook stirring , until you get a nice aroma.
4, Add tomato mixture and curry leaves , bring to boil then immediately simmer , uncovered about 10 minutes or until mixture thickens slightly. Add prawns ; cook , stirring , about 4-5 minutes or until prawns are tender. Serve with rice.