Ingredients:

• 500 g – shelled, deveined Prawns
• 3 – Gambooge
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Kashmiri chilli powder
• 1/2 cup – coconut, sliced and cut into bits
• 1 sprig – Curry leaves
• 1/4 cup – water
• Salt to taste
• For the stir fry:
• 3 tbsp – oil
• 1 cup – chopped Onions
• 2 tsp – Kashmiri chilli powder
• 1/4 tsp – Turmeric powder
• 2 sprig – Curry leaves

Method:

1. Take water, gambooge, salt, sprig of curry leaves, turmeric powder and chilli powder in an earthen pot and keep on flame.
2. Let the water boil so that the sourness of the gambooge blends in the water.
3. Add the coconut bits and once the water reduces almost to half, add the prawns and mix well.
4. Cover and cook till the water dries up.
5. The prawns should be curled up and have a pink hue.
6. Switch off the heat.
7. Meanwhile heat another pan with oil.
8. Add the curry leaves followed by onions.
9. Saute till the onions wilt.
10. Add the chilli powder and turmeric powder and saute for a minute.
11. Now add the cooked prawns and mix well.
12. Lower the heat and let it cook, stirring in between till the prawns turn nearly reddish brown.
13. Adding an extra tbsp of oil will help it crisp up better.
14. Serve hot.
15. Recipe Courtesy: Mareena’s Recipe Collections