2021/02/09

CHETTINAD PRAWN


INGREDIENTS : 

Prawns - 1 kg 
Garlic cloves- 8 
Onion - 1 cup 
Chilli powder - 2 tsps 
Turmeric powder - 1 tsp 
Tamarind - a small lemon size 
Salt to taste 
Mustard and Fennel Seeds - 1 tsp 
Curry leaves 
Tomato - 2 medium

To grind:

Dry roast coriander seeds - 1 tsp, Jeera - 1 tsp, Dried red chillies- 10, Coconut pieces - 10, Methi seeds- 1/2 tsp. Grind them finely with little water.

METHOD OF PREPARATION : 

1) De-vein and marinate the Prawns with 1 tsp turmeric powder and chilli powder , lemon juice and salt for 1 hour. 

2) Heat oil in a kadai . Once hot , add mustard , fennel seeds . When it splutters , add chopped onion and garlic .Saute till tender. 


3) Then add chopped tomato , curry leaves and salt. 


4) Add all the powders, grinded masala, tamarind water, 1/2 cup water and mix it well. Bring it to boil and cook till the raw small leaves. 


5) Finally, add in the prawns and cook for 5 minutes. Till the prawn is cooked well and the gravy leaves out oil. Garnish it with coriander leaves.




 

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SEPANGKIZHANGU KULAMBHU / ARBI CURRY