Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 10 | Nos | Chillies Red Dry | For grinding |
| 1 | Nos | Coconut | For grinding |
| 3 | Tablespoon | Cooking Oil | for tempering |
| 2 | Tablespoon | Coriander/Dhania | For grinding |
| A | Few | Curry Leaves | for tempering |
| 3 | Flakes/Seeds/Cloves | Garlic | For grinding |
| 1 | Teaspoon | Jeera/Cumin Seeds | For grinding |
| 1 | Teaspoon | Mustard Seed | For grinding |
| 1 | Medium | Onion | For grinding |
| 6 | Nos | Pepper Corns | For grinding |
| 25 | Big | Prawns | |
| A | Little | Salt | to taste |
| A | Little | Tamarind | For grinding |
| A | Little | Turmeric/Haldi | For grinding |
Method
Shell the prawns and remove the black vein from the back of the prawns and wash. Grind masala.
In hot oil, fry curry leaves, then add masala and mix well with about 4 cups of water. Add salt to taste. Stir well. When well boiled, add prawns, simmer till they are cooked.
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