Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 25 | Big | Prawns | Shell the prawns |
| A | Little | Tamarind | For grinding |
| 1 | Teaspoon | Jeera (Cumin Seeds) | For grinding |
| 1 | Teaspoon | Mustard Seed (Sarson) | For grinding |
| 6 | Nos. | Pepper Corns | For grinding |
| 10 | Nos. | Chillies Red Dry | For grinding |
| 2 | Tablespoon | Coriander(Dhania) | For grinding |
| 1 | Medium | Onion | For grinding |
| 1/2 | Teaspoon | Turmeric Powder | For grinding |
| 3 | Flakes/Cloves | Garlic (Lason, Losun) | For grinding |
| 1 | Nos. | Coconut (Narial) | For grinding |
| 3 | Tablespoon | Cooking Oil | for tempering |
| 6 | Medium | Chillies Green | sliced and for boiling. |
| 1/2 | Inch | Ginger (Adhrak) | for grinding |
| A | Few | Curry Leaves (Kadi patta) | for tempering |
| A | Little | Salt | to taste |
Method
Shell the prawns, devein and wash. Grind masala.
In hot oil, fry curry leaves, then fry the masala a little and mix well with sufficient water. Add salt to taste. Stir well. When well boiled, add prawns, simmer till they are cooked.
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