Portal
1. ½ prawns
For the masala
1. 1 tsp chilli powder
2. 1 tsp coriander powder
3. 1/8 tsp pepper powder
4. 10 button onions
5. 2” ginger
6. 10 garlic cloves
7. 3 pieces cocum, washed and soaked in water
8. 8-10 curry leaves
9. 2 cups water
10. Salt to taste
11. 1 tsp ginger, julienned
For the seasoning
1. ½ cup coconut oil or any refined vegetable oil
2. 1 tsp mustard seeds
3. 2 cups onion, sliced
4. A few curry leaves
Method
1. Wash prawns, shell and devein.
2. Coarsely grind ingredients 1 to 6.
3. In an earthenware vessel, mix the ground ingredients with cocum, a few of the curry leaves, water and salt.
4. Immerse and cook prawns until soft with 1 tsp ginger. When the curry is almost dry, remove from fire.
5. Heat the oil in a pan. Splutter the mustard seeds, add the sliced onions and fry till brown. Add the remaining curry leaves.
6. Add the prawn mixture and fry well. Remove from fire and serve hot.
To serve 5
For the masala
1. 1 tsp chilli powder
2. 1 tsp coriander powder
3. 1/8 tsp pepper powder
4. 10 button onions
5. 2” ginger
6. 10 garlic cloves
7. 3 pieces cocum, washed and soaked in water
8. 8-10 curry leaves
9. 2 cups water
10. Salt to taste
11. 1 tsp ginger, julienned
For the seasoning
1. ½ cup coconut oil or any refined vegetable oil
2. 1 tsp mustard seeds
3. 2 cups onion, sliced
4. A few curry leaves
Method
1. Wash prawns, shell and devein.
2. Coarsely grind ingredients 1 to 6.
3. In an earthenware vessel, mix the ground ingredients with cocum, a few of the curry leaves, water and salt.
4. Immerse and cook prawns until soft with 1 tsp ginger. When the curry is almost dry, remove from fire.
5. Heat the oil in a pan. Splutter the mustard seeds, add the sliced onions and fry till brown. Add the remaining curry leaves.
6. Add the prawn mixture and fry well. Remove from fire and serve hot.
To serve 5
