Recipe by Rosy Pinto
Ingredients:
300 gms prawns (de-shelled, de-veined, rinsed and drained)1 large potato (200gms)
For grinding
6-7 byadgi chillies
2 Kashmiri chillies
1 medium-large onion
2 medium cloves garlic
1 tsp cumin seeds
1/4 tsp pepper corns
1/4 tsp coriander seeds
1/4 tsp turmeric powder
marble sized tamarind
2 tbsp coconut (optional)
1/2 tsp sugar (optional)
For tempering
1 small onion (sliced)
2 tbsp oil or ghee
Steps:
- After washing the prawns, add a little salt, swirl the prawns for 1 minute, rinse and drain. Keep it aside.
- Wash and peel the potato, cut into cubes and soak in enough water. Keep it aside.
- Grind all the masala ingredients with a little water into a smooth thick paste. Reserve the masala and the masala water after rinsing the jar with clean water.
- Heat oil/ghee in a pan and fry sliced onion until light brown.
- Add ground masala and keep frying for 10 to 15 minutes, add masala water gradually and fry until the raw smell goes.
- Add water as required to make a gravy of medium-thick consistency and bring to boil.
- Add salt and cubed potato, mix and cook until done (do not over cook).
- Add prawns and cook for 3 to 5 minutes
- Add sugar, mix well and switch off the gas.
- ENJOY!
