Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 200 | Grammes | Prawns | Clean, devein and cut in bits. |
| 1 | Tablespoon | Vinegar | Grind |
| 4 | Medium | Chillies Red Dry | Roast and grind |
| 1 | Teaspoon | Coriander/Dhania | Roast and grind |
| 1/2 | Teaspoon | Mustard Seed | Roast and grind |
| 4 | Nos | Cloves (spice) | Roast and grind |
| 2 | Bits | Cinnamon | Roast and grind |
| 1 | Inch | Ginger | Grind |
| 4 | Flakes/Seeds/Cloves | Garlic | Grind |
| 3 | Medium | Onions | Peel, and mince |
| 1/2 | Teacup | Cooking Oil | For frying |
| 2 | Medium | Tomatoes | Cut in cubtes |
| As Required | Sugar | to taste | |
| As Required | Salt | to tastge |
Method
* Put the prawns in a large bowl and sprinkle salt on them. Keep aside.
* Roast the dry red chillies, cumin seeds, mustard seeds, cloves and cinnamon till they
begin to release their aroma. Take off from the fire and cool.
* Grind the ginger, garlic and roasted spices into a smooth paste using the vinegar.
* Heat the oil on a medium flame in a wok-style pan
* Add the prawns and stir fry till opaque. Remove from the pan and keep aside.
* In the same pan, fry the onions till light brown. Add the tomato and fry till soft.
* Now add the spice-vinegar paste, sugar and salt to taste and fry till the oil begins to
separate from the masala.
* Add the prawns to this masala, mix well and cook for 2-3 minutes.
* Serve with piping hot, plain boiled rice.
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