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.

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