Ingredients
16 large prawns, shelled, deveined, cleaned, with tails on3 tbsp oil300 g onions, chopped1 tbsp ginger, julienne4 green chillies, slit and julienne2 tbsp ginger garlic paste1 can tomatoes, pureed1 1/2 tbsp coriander powder1 tsp black pepper powder1 1/2 tsp chilli powder20 curry leavessalt to taste1 cup coconut milk
Method
Heat oil in a pan and fry the onions over medium heat until brown. Add ginger and green chillies and sauté a few seconds. Add ginger garlic paste and stir until the moisture evaporates.
Mix coriander powder, chilli powder in about 1/4 cup water and add to the pan. Stir-fry until the moisture evaporates.
Add tomatoes and fry till oil leaves the sides of the pan. Add 1 1/2 cups water and salt. Bring to a boil, lower the heat and simmer until reduced to half its quantity.
Add the prawns and bring to a boil. Lower the heat. Add curry leaves and pepper simmer for 2 minutes.
Garnish with coriander leaves and serve hot with plain steamed rice.
16 large prawns, shelled, deveined, cleaned, with tails on3 tbsp oil300 g onions, chopped1 tbsp ginger, julienne4 green chillies, slit and julienne2 tbsp ginger garlic paste1 can tomatoes, pureed1 1/2 tbsp coriander powder1 tsp black pepper powder1 1/2 tsp chilli powder20 curry leavessalt to taste1 cup coconut milk
Method
Heat oil in a pan and fry the onions over medium heat until brown. Add ginger and green chillies and sauté a few seconds. Add ginger garlic paste and stir until the moisture evaporates.
Mix coriander powder, chilli powder in about 1/4 cup water and add to the pan. Stir-fry until the moisture evaporates.
Add tomatoes and fry till oil leaves the sides of the pan. Add 1 1/2 cups water and salt. Bring to a boil, lower the heat and simmer until reduced to half its quantity.
Add the prawns and bring to a boil. Lower the heat. Add curry leaves and pepper simmer for 2 minutes.
Garnish with coriander leaves and serve hot with plain steamed rice.
