Recipe by Chrysl Castelino
Ingredients:
4 kg small red prawns (peeled and de-veined)
4" ginger (chopped)
3 pods garlic (chopped)
6-8 green chillies (chopped)
2 onions (chopped)
8-10 sprigs curry leaves (chopped)
40 dry red chillies
8 tsp cumin seeds
2 tsp fenugreek/methi seeds
1 + 1/2 tsp turmeric powder
200 ml vinegar
1 cup boiled and cooled water
salt to taste
2 cups coconut oil
Ingredients:
4 kg small red prawns (peeled and de-veined)
4" ginger (chopped)
3 pods garlic (chopped)
6-8 green chillies (chopped)
2 onions (chopped)
8-10 sprigs curry leaves (chopped)
40 dry red chillies
8 tsp cumin seeds
2 tsp fenugreek/methi seeds
1 + 1/2 tsp turmeric powder
200 ml vinegar
1 cup boiled and cooled water
salt to taste
2 cups coconut oil
Steps:
- Marinate the prawns with 1/2 tsp salt and 1/2 tsp turmeric powder.
- Grind the red chillies to a fine powder and set aside. Next grind the cumin and fenugreek seeds to a fine powder.
Now combine the chilli powder, fenugreek- cumin powder, haldi and vinegar in a mixer jar and grind to a smooth thick paste. If the mixture is too thick, add a bit of the boiled and cooled water.- Heat around 3-4 tbsp oil in a kadai and fry the prawns on high flame, till they release their juices. Transfer the prawns along with the juices into a bowl and set aside.
- In the same kadai, heat the remaining coconut oil and fry the chopped ginger, garlic, curry leaves and green chillies till aromatic.
- Add the chopped onions and fry till the onions just start to brown.
- Now add the ground masala paste and fry till the oil starts to separate.
- Add the prawns along with its juices and bring to a boil.
- Add salt to taste and additional vinegar if required.
- If too thick, add some of the boiled and cooled water.
- Continue to cook for few more minutes and turn off the flame.
- Cool completely before transferring into clean, dry bottles.
- ENJOY!
