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prawn sukke |
Prawns cooked
in a dry coconut masala, cooking time is 10-20 minutes, serve as main course
for 4
Ingredients
Prawns
(medium),peeled and deveined
|
medium
|
Coriander
seeds
|
2 teaspoons
|
Fenugreek
seeds (methi dana)
|
1/4 cup
|
Dried red
chillies
|
4-5
|
Onion
,chopped
|
1 medium
|
Oil
|
2 tablespoons
|
Salt
|
to taste
|
Turmeric
powder
|
1/4 teaspoon
|
Red chilli
powder
|
1/4 teaspoon
|
Garlic paste
|
1/4 teaspoon
|
Scraped
coconut
|
6 tablespoons
|
Ginger,roughly
chopped
|
1/2 inch
|
Mustard seeds
|
1/2 teaspoon
|
Curry leaves
|
15-20
|
Tamarind pulp
|
1 teaspoon
|
Method
First put
prawns in a bowl, add salt, turmeric powder, red chilli powder and garlic paste
and mix well and let them marinate for 10-15 minutes.
Roast coriander
seeds, fenugreek seeds and dry red chillies in a dry non-stick pan till
fragrant, keep aside. Now chop onion.
Grind together
4 tbsp coconut, roasted spices and ginger with a little water in a hand blender
to a coarse paste (should not be smooth paste).
Heat 2 tbsp oil in non-stick pan and add
mustard seeds to the oil, when they splutter add curry leaves and onion and sauté
till lightly browned.
Now add ground
paste and sauté for 2 minutes. Add marinated prawns, little salt and tamarind
pulp, mix well and cook.
Now add 1 tbsp
scraped coconut, ¼ cup water and cook till prawns are done.
Serve hot
garnished with 1 tbsp scraped coconut.
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