Credits:
kitchencorner.blogspot.com
youtube.com
Ingredients:
36-40 medium prawns
1 onion (pyaj)
1 tomato (tamatar)
4 green chillies (slit)
30 cloves (lavang) garlic (lasan)
1/2 lemon
6 tblsp gingelly oil (tel)
e saltto taste to tast
for masala paste
4 red chillies whole
1 tblsp coriander seeds
1 tblsp cumin seeds
1 tsp pepper corns
for tempering
1/2 tsp mustard seeds (raai)
1 tsp black gram split (urad dal)
10-12 curry leaves (kari patta)
1 onion (pyaj)
1 tomato (tamatar)
4 green chillies (slit)
30 cloves (lavang) garlic (lasan)
1/2 lemon
6 tblsp gingelly oil (tel)
e saltto taste to tast
for masala paste
4 red chillies whole
1 tblsp coriander seeds
1 tblsp cumin seeds
1 tsp pepper corns
for tempering
1/2 tsp mustard seeds (raai)
1 tsp black gram split (urad dal)
10-12 curry leaves (kari patta)
Method:
·
Shell,
de-vein and wash the prawns thoroughly. Squeeze the lemon, add little salt and
mix with the prawns.
·
Peel
and chop the onion and tomatoes finely. Peel the garlic and keep aside.
·
Heat
a pan and dry roast the masala ingredients along with 10 cloves of garlic.
Grind to a smooth paste with little water.
·
Heat
oil in a wide kadai and temper with mustard seeds, dal and curry leaves.
·
Add
the remaining garlic, slit green chillies and masala paste. Stir-fry on high
heat till the fat separates.
·
Add
the tomatoes and continue cooking till the masala starts drying up.
·
Add
the prawns, toss well and cover with a tight fitting lid.
·
Let
it sweat on low heat, stirring frequently for about 10 minutes.
·
Open
the lid and cook the prawns over high heat to thicken the masala. Add salt to
taste and serve hot.
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