Friday, 21 February 2014

prawn sukke

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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