PRAWN CURRY
– SERVES 10
INGREDIENTS
Prawns king or tiger 1500 grams
Onion sliced 250 grams
Tomato chopped 150 grams
Garlic chopped ½ teaspoon
Ginger chopped ¼ teaspoon
Curry leaves 10 numbers
Rampe 01 piece small
Salt and crushed pepper to taste
Cumin seeds few
Curry powder 01 teaspoon
Chili powder 02 teaspoons
Coconut milk 01 tea cup
Turmeric powder ¼ teaspoon
Lime juice½ number
Green chilies chopped 02 numbers
Coriander leaves chopped 01 teaspoon
Coriander leaves for garnish
Corn or sunflower oil 05 tablespoons
METHOD
Cut
the prawns with kitchen scissor, de-vein and wash well. Heat the vegetable oil
in a pot add the onion, ginger, garlic, rampe, curry leaves, cumin seeds and
green chilies allow browning now add the tomato, turmeric powder, chili powder
and condiment powder stir well add salt and pepper to taste and reduce now add
the prawns cover and simmer for ten (10) minutes pour in the coconut milk allow
thickening remove from stove and add the coriander leaves and lime juice. Serve hot with rice, bread, roti, hoppers or
pittu.
PLEASE
NOTE
The prawns could be cooked shell on or only
the tail kept intact.
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