Ingredients:
• 1 lb- tiger Prawns
• 2- 3 cups- chopped Shallots
• 3 -medium sized Onion
• 1- large Tomato
• 2 tbsp- coconut, cut into small slices
• 1 tbsp- Ginger Garlic paste
• 1/2 tsp- Fenugreek seeds
• 1 tsp -mustard seeds
• 1/2 tsp- Fennel seeds
• 1 inch Cinnamon stick
• 3 -cloves
• 2 -black Cardamom
• 2- Dried red chillies
• 1 -tsp pepper powder
• 2- tsp coriander powder
• 1- tsp Red Chilli powder
• 1/2- tsp Turmeric powder
• 1- tsp Garam Masala powder
• 10 – 12- Curry leaves
• 1 -tbsp Lemon juice
• Chopped Coriander leaves (optional)
• Salt
• Oil as required
Method:
- De-vein the tiger prawns and wash thoroughly.
- Chop the shallots/onion, tomato and coconut. Keep aside.
- In a shallow non-stick pan, heat oil, add the cloves, cardamom and cinnamon and saute till fragrant.
- Next add the mustard seeds, fenugreek and fennel seeds. Once it starts to sputter, add the coconut slices and curry leaves, saute nicely till the coconut turns a light golden brown colour.
- Next add the ginger garlic paste and fry for a minute or so or until the raw smell goes.
- Next add the shallots/onion and fry until it turns translucent, then add the chopped tomato and saute till soft.
- Next mix the pepper, coriander, turmeric and chilli powder with a tbsp of lemon juice and water, add the spice mix and saute until it starts to leave oil on its sides.
- Next add the deveined prawns, salt and let cook covered for about 8 to 10 minutes on low heat or until the prawn turns pink. Do not overcook.
- Before taking out from the heat, sprinkle a tsp of garam masala powder, saute to mix.
- Garnish with chopped coriander leaves, serve hot with rice /chapati.
- Recipe: Only Fish Recipes