Ingredients
1. Prawns - 250 gms
2. Red Chillies - 6-8 nos
3. Coriander Seeds: 1 spoon
4. Fenugreek (Uluva / Vendhayam): 1/2 spoon
5. Pepper Corn: 1/2 spoon
6. Cumin (Jeerakam): 1/2 spoon
7. Mustard, Curry Leaves, Coconut or Other oil for garnishing
8. Salt
9. Turmeric Powder: 1/2 spoon
10. Shredded Coconut - 2 cups (approx 1 coconut scrapped freshly)
11. Tamarind: 1 spoon
12. Tomatoes: 1 (Optional) - I recommend it.
Preparation
1. Boil Prawns in hot water with a pinch of turmeric and salt till prawns are half cooked. This is done more to clean the prawns. Strain it and keep aside. Approx 5-6 mins on HIGH flame will do.
2. In a thick bottom kadai, add 1-2 spoon coconut or cooking oil and heat it
3. Saute Red Chillies followed by ingredients 3 to 6 till roasted to a brownish color (Do not burn the spices). Allow it to cool
4. Transfer contents to a mixer and grind it to paste with little water.
5. In the same kadai, roast (saute) shredded coconut until brown. For the first half of roasting, keep the flame on HIGH to abosorb moisture and for the latter part keep the flame on LOW. This prevents coconut from burning (Spolier: Ruins the taste)
Note: 3 and 5 can be done together but i like my spices and coconuts to be roasted separately for consistency
6. Allow to cool and grind it in the mixer along with ground masala, used in Step 4 to form a smooth paste (Add water as necessary). Add 3/4 to 1 flat spoon of Tamarind paste to the mixture and grind well, towards the end. This mixture must be ground until the contents are smooth
7. In a cooking vessel, add cooked prawns, ground paste, water for gravy, a pinch of turmeric, salt and bring to boil in HIGH flame (Approx 8-10 mins)
8. Check for salt and spice levels. Add tomatoes if tangy-ness is expected (This dish is spicy and tangy at the same time).
9. When the contents are hot and boiling, reduce the flame to Low
10. In a kadai, splutter mustard seeds and curry leaves in coconut or cooking oil.
11. Add it to the curry and allow to simmer for 20 mins in LOW flame until the desired consistency levels are obtained.
Serve hot with rice, chapathis or dosas. Unusually, this goes excellent with Kozhukkatai too.
For vegetarians, the same dish can be prepared by replacing prawns with shallots (cheriya ulli / chinna vengayam), drumsticks or yam (Chena / Sena Kizhangu) or a combination of all 3 vegetables.
For the Shallots version, Step 1 must be to roast it with oil in a kadai until translucent
Drumstick and Yam must be boiled as explained for this dish.
1. Prawns - 250 gms
2. Red Chillies - 6-8 nos
3. Coriander Seeds: 1 spoon
4. Fenugreek (Uluva / Vendhayam): 1/2 spoon
5. Pepper Corn: 1/2 spoon
6. Cumin (Jeerakam): 1/2 spoon
7. Mustard, Curry Leaves, Coconut or Other oil for garnishing
8. Salt
9. Turmeric Powder: 1/2 spoon
10. Shredded Coconut - 2 cups (approx 1 coconut scrapped freshly)
11. Tamarind: 1 spoon
12. Tomatoes: 1 (Optional) - I recommend it.
Preparation
1. Boil Prawns in hot water with a pinch of turmeric and salt till prawns are half cooked. This is done more to clean the prawns. Strain it and keep aside. Approx 5-6 mins on HIGH flame will do.
2. In a thick bottom kadai, add 1-2 spoon coconut or cooking oil and heat it
3. Saute Red Chillies followed by ingredients 3 to 6 till roasted to a brownish color (Do not burn the spices). Allow it to cool
4. Transfer contents to a mixer and grind it to paste with little water.
5. In the same kadai, roast (saute) shredded coconut until brown. For the first half of roasting, keep the flame on HIGH to abosorb moisture and for the latter part keep the flame on LOW. This prevents coconut from burning (Spolier: Ruins the taste)
Note: 3 and 5 can be done together but i like my spices and coconuts to be roasted separately for consistency
6. Allow to cool and grind it in the mixer along with ground masala, used in Step 4 to form a smooth paste (Add water as necessary). Add 3/4 to 1 flat spoon of Tamarind paste to the mixture and grind well, towards the end. This mixture must be ground until the contents are smooth
7. In a cooking vessel, add cooked prawns, ground paste, water for gravy, a pinch of turmeric, salt and bring to boil in HIGH flame (Approx 8-10 mins)
8. Check for salt and spice levels. Add tomatoes if tangy-ness is expected (This dish is spicy and tangy at the same time).
9. When the contents are hot and boiling, reduce the flame to Low
10. In a kadai, splutter mustard seeds and curry leaves in coconut or cooking oil.
11. Add it to the curry and allow to simmer for 20 mins in LOW flame until the desired consistency levels are obtained.
Serve hot with rice, chapathis or dosas. Unusually, this goes excellent with Kozhukkatai too.
For vegetarians, the same dish can be prepared by replacing prawns with shallots (cheriya ulli / chinna vengayam), drumsticks or yam (Chena / Sena Kizhangu) or a combination of all 3 vegetables.
For the Shallots version, Step 1 must be to roast it with oil in a kadai until translucent
Drumstick and Yam must be boiled as explained for this dish.
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