Served : 4
Prawns (shelled and deveined) – 250 gm
Onion (medium) – 1 no
Tomato – 1
Ginger -garlic paste – 1 tsp
Chillypowder – 2 tsp
Turmericpowder – 1/2 tsp
Fenugreek(Uluva) powder – 1/2 tsp
Garam masala powder – 1/4 tsp
Tamarind (Puli) – A marble sized ball
Water – 2 cups
Salt – As reqd
Oil – 2 tbsp
Curryleaves – A few
Corianderleaves (chopped) – 1 tsp
Step 1:Soak tamarind and extract the juice.
Step 2Grate the onion and chop the tomato.
Step 3Mix all the powders with the ginger-garlic paste and a little water and make it into a thick paste.
Step 4:Heat the oil in a heavy bottomed kadai/pan.
Step 5:Saute the grated onion with the curry leaves till golden brown.
Step 6:Add the paste and saute for a few mins till oil starts leaving the mixture.
Step 7:Add the chopped tomato and saute further till it gets mushy.
Step 8:Add the prawns along with the tamarind juice and a little more water and salt.
Step 9:Cover and cook till prawns are well-cooked and gravy is medium thick.
Step 10:Just before removing from the fire, add the chopped coriander leaves.
Serve warm with plain rice or rotis.
The amount of chilli powder can be adjusted according to your liking.