Mangalorean Prawn Curry


Mangalorean Prawn Curry
Prawns – 250 gms, peeled, deveined, tails intact
Oil – 1 tsp + 1 tsp
Mustard Seeds – 1/4 tsp
Fenugreek Seeds – a pinch
Curry Leaves – few, chopped

For the masala paste:
Coconut – 1/2, grated
Garlic – 2 cloves
Ginger – 1/4 inch piece
Dry Red Chillies – 4
Tamarind Extract – 1 tblsp
Jaggery – 1/4 tsp, grated
Turmeric Powder – 1/4 tsp
Salt as per taste

1. Dry roast the coconut, garlic, ginger and red chillies.
2. Transfer to a mixer jar and add the jaggery, turmeric powder, salt and tamarind extract.
3. Grind to a fine paste.
4. Heat 1 tsp of oil in a deep frying pan.
5. Add the ground masala and little water.
6. Fry for a minute and add 3/4 cup of water.
7. Simmer for 10 minutes and add the prawns.
8. Cook for 10 minutes.
9. Heat 1 tsp of oil in a small frying pan for  tempering.
10. Fry the mustard seeds, fenugreek seeds and curry leaves.
11. Add to the prawns and mix well.
12. Remove and transfer to a serving dish.
13. Serve hot with rice.

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