I had been posting a lot of Bengali recipes lately :-) So I was hunting for a new recipe for quite some time, when I happened to come across this wonderful Recipe in Varsha's Blog , thanks to you Varsha :-) Coincidentally I had my last batch of Tiger Prawns in my freezer , so I thought of giving it a try. Initially I had tried a lot of Kerala recipes as my hubby is from Cochin , but this is the first time I prepared a Kerala recipe for my parents and they just loved it. This is a wonderful side dish to go along Rice/chapatis.
Preparation time : 25 minutes
Cooking time : 20 minutes
Serves : 5 to 6
- 1 lb. Tiger Prawns
- 2 to 3 cups, chopped shallots / 3 medium sized onion
- 1 large Tomato
- 2 tbsp coconut, cut into small slices
- 1 tbsp Ginger Garlic paste
- 1/2 tsp Fenugreek seeds
- 1 tsp Mustard seeds
- 1/2 tsp Fennel seeds
- 1, 1" Cinnamon stick
- 3 Cloves
- 2 Black Cardamom
- 2 Dried red chilies
- 1 tsp Pepper powder
- 2 tsp Coriander powder
- 1 tsp Red chili powder
- 1/2 tsp Turmeric powder
- 1 tsp Garam masala powder
- 10 to 12 curry leaves
- 1 tbsp Lemon juice
- Chopped coriander leaves (optional)
- Salt, to taste
- Oil, as required
- De-vein the Tiger prawns and wash thoroughly. Chop the shallots/onion, tomato and coconut. Keep aside.
- In a shallow non stick pan, heat oil, add the cloves, cardamom and cinnamon and saute till fragrant.
- Next add the mustard seeds, fenugreek and fennel seeds, once it starts to sputter, add the coconut slices and curry leaves, saute nicely till the coconut turns a light golden brown color.
- Next add the ginger garlic paste and fry for a minute or so or until the raw smell goes.
- Next add the shallots/onion and fry until it turns translucent, then add the chopped tomato and saute till soft.
- Next mix the pepper , coriander , turmeric and chili powder with a tbsp of lemon juice and water, add this spice mix and saute until it starts to leave oil on its sides.
- Next add the deveined prawns , salt and let cook covered for about 8 to 10 minutes on low heat or until the prawn turns pink. Do not overcook.
- Before taking out from the heat, sprinkle a tsp of garam masala powder , saute to mix.
- Garnish with chopped coriander leaves, serve hot with Rice /Chapati.
Sending Recipe for SYF&HWS - Cook with SPICES" series in Anu's space
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