Thursday, May 25, 2006
This is my husbands favourite dish. When I buy shrimps, I have to make a portion of the shrimps this way & we relish it with hot chappatis. This dish is nice & spicy. So if you cannot take the heat, just reduce the amount of chilli powder & green chillies.
1 kg medium sized prawns, cleaned, shelled & deveined
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coarsely powdered black peppercorns
juice of 2 lemons
salt, to taste
2 tbsp oil
1 tsp mustard seeds
1 tsp coarsley powdered corainder seeds
200 gms onions, chopped
1 tsp ginger paste
1 tsp garlic paste
200 gms tomatoes, chopped
6 green chillies, chopped
1 tsp cumin powder
handful of corainder leaves, chopped
Pat dry & marinate the prawns with chilli powder, turmeric powder, pepper powder, lemon juice & salt. Set aside for 15 to 20 minutes.
Heat oil in a wok. Add mustard seeds & the coarsley powdered corainder seeds. When they splutter, add onions & fry till they turn golden brown. Add the ginger-garlic paste & fry till light brown. Add tomatoes, green chillies & salt & keep stirring occassionally for 8 minutes or until the gravy becomes thick. Add prawns along with the marinade & simmer for 5 minutes, stirring occassionally. Sprinkle cumin powder over & cook for a minute. Garnish with finely chopped corainder leaves.
Serve warm with steamed rice or crisp rotis.