Ingredients:
- Prawns/Shrimps - 2 cups
- Turmeric powder - 1/4 tsp
- Chilli powder - 1 tsp
- Lemon juice - 2 tbsp
- Salt to taste
- Grated Coconut - 5 tbsp
- Ginger - 1 inch
- Garlic - 3 cloves of garlic
- Cinnamon - 2 small pieces
- Greenchillies - 3
- Onion -1, finely chopped
- Tomatoes - 3, finely chopped
- Fennel seeds - 1/4 tsp
- Coriander leaves for garnish
- Oil - 2 tsp
Procedure:
- Marinate the prawns (shrimps) with turmeric powder, chilli powder, lemon juice/and salt for about an hr. Frozen shrimps can be used too. Marinating for an hour helps to the shrimps to thaw and also absorb the flavors.
- Grind the following together - coconut, ginger, garlic, cinnamon, clove and greenchillies to a fine paste, using some water.
- Heat oil in a saucepan and add some fennel seeds.
- Add finely chopped onions and saute well till the onions turn slightly brown. Add the tomatoes and cook till the tomatoes are done.
- Add the prawns now and saute for some time and then add the ground paste from Step 2 and stir well.
- Add about 2 cups of water and cover the sauce pan and let it simmer.
- Garnish with a few coriander leaves and it goes well with rice, idli/dosa, chapatti
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