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.