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| Prep Time | 30 minutes |
| Servings |
people
|
Ingredients
- Prawns(Chemmeen) - 1/2 lb
- Grated Coconut - 2 cups
- Fenugreek seeds(Uluva) - 1/2 tsp
- Shallots(cut lengthwise, Kunjulli) - 1 cup
- Ginger(A small piece, smashed) -
- Green chillies - 4 -
- Curry leaves - 1 stem
- Coriander powder - 2 tbsp
- Chilly powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Tamarind juice(As reqd, Puli) -
- Coconut oil -
- Salt(As reqd) -
Ingredients
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Instructions
- Clean, devein the prawns and keep aside.
- Heat oil in a pan or a kadai.
- Splutter fenugreek seeds.
- Add grated coconut, curry leaves and two shallots.
- Stir well before it turns brown.
- Add coriander powder, chilly powder and turmeric powder and stir well.
- :- It shouldn`t turn brown.
- Grind them together into a fine paste.
- Heat up a deep bottomed vessel.
- Add prawns along with shallots, ginger, curry leaves and a tsp of oil.
- Cook, until the prawns are done.
- Heat oil in another small frying pan.
- Fry some finely sliced shallots.
- Pour it over the curry.
- :- Serve hot with rice.
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