One of the yummiest Mangalorean Prawn recipes!!
Ingredients:
Fenugreek seeds: 1/4 tsp
Coriander seeds: 1 tbsp
For Grinding:
Ingredients:
Prawns: 1 and 1/2 cups
For Broiling:
Kashmir red chillies: 5-6
Fenugreek seeds: 1/4 tsp
Coriander seeds: 1 tbsp
For Grinding:
Coconut : 3 tbsp, grated
Ginger: 2 inch piece
For the Gravy:
Onion: 1, big finely chopped
Curry leaves: 1 sprig
Garlic paste: 1 tbsp
Tamarind pulp: 1/2 tbsp
Coconut: 3 tbsp, dessicated
Turmeric powder: 1/2 tsp
Oil: 3 tbsp
Mustard seeds: 1 tsp
Salt to taste
Water: 1/4 cup
Coconut: 1/4 cup, grated
For Garnish:
Coconut: 3 tbsp, grated
Method:
1. Clean, de- vein and wash the prawns, put them in a colander. Take the drained prawns in a bowl, marinate them with garlic paste,salt, red chilli powder and turmeric powder, mix well and marinate it overnight( lack of time the marinate for 30 minutes).
2. Broil coriander seeds, fenugreek seeds and red chillies in a pan till you get the aroma of the spices. Grind them to a coarse powder.
3. Grind the coconut and ginger to a smooth paste. Keep aside.
4. Heat oil in a kadai, add the mustard seeds when they stop spluttering,add the curry leaves and onions, stir fry till the onions are golden brown. Add the garlic paste and saute till the raw smell is not there.
5. Add the coarse powder and mix well, you get a nice aroma of the spices and onions. Now add the coconut paste ansd saute for 3-4 minutes.
6. Add the marinated prawns and mix nicely till the prawns are well coated with the masala. Add the tamarind pulp and give it a quick stir.
7. Here add the desicated coconut and saute for 3-4 minutes. Check the seasoning. Add water and cover and cook for 5-6 minutes, or till done and the masala is dry.
8. Add the grated coconut and keep stirring till the coconut and the masala are well mixed.
9. Transfer to a serving bowl and garnish with coconut.
Ginger: 2 inch piece
For the Gravy:
Onion: 1, big finely chopped
Curry leaves: 1 sprig
Garlic paste: 1 tbsp
Tamarind pulp: 1/2 tbsp
Coconut: 3 tbsp, dessicated
Turmeric powder: 1/2 tsp
Oil: 3 tbsp
Mustard seeds: 1 tsp
Salt to taste
Water: 1/4 cup
Coconut: 1/4 cup, grated
For Garnish:
Coconut: 3 tbsp, grated
1. Clean, de- vein and wash the prawns, put them in a colander. Take the drained prawns in a bowl, marinate them with garlic paste,salt, red chilli powder and turmeric powder, mix well and marinate it overnight( lack of time the marinate for 30 minutes).
2. Broil coriander seeds, fenugreek seeds and red chillies in a pan till you get the aroma of the spices. Grind them to a coarse powder.
3. Grind the coconut and ginger to a smooth paste. Keep aside.
4. Heat oil in a kadai, add the mustard seeds when they stop spluttering,add the curry leaves and onions, stir fry till the onions are golden brown. Add the garlic paste and saute till the raw smell is not there.
5. Add the coarse powder and mix well, you get a nice aroma of the spices and onions. Now add the coconut paste ansd saute for 3-4 minutes.
6. Add the marinated prawns and mix nicely till the prawns are well coated with the masala. Add the tamarind pulp and give it a quick stir.
7. Here add the desicated coconut and saute for 3-4 minutes. Check the seasoning. Add water and cover and cook for 5-6 minutes, or till done and the masala is dry.
8. Add the grated coconut and keep stirring till the coconut and the masala are well mixed.
9. Transfer to a serving bowl and garnish with coconut.
10. Serve hot with rice, chapattis or rotis.
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