My favourite seafood since childhood Jhinga/Prawn curry. It is my family’s favourite too. So without much ado directly to the recipe.
- 1/2 Kg. Prawns cleaned, deveined and salted
- 1/2 fresh Coconut scrapped
- 1 cup Water
- 12 red chillies (9 Kashmir and 3 bedki)
- 1 tsp. cumin
- 5 garlic cloves
- 1 small lime size tamarind soaked in water
- 1 tsp Tumeric powder
- 1 tsp salt
- Oil as required
- 1 onion finely chopped
- 3 green chillies
- 1 sprig curry leaves
In a mixer grind items (2-6) for 2-3 times adding enough water to facilitate grinding the spices. Now add the soaked tamarind and grind again with enough water. Remove the masala in a bowl. Wash the mixer with little water and keep aside.
In a non-stick vessel heat oil. Add chopped onions and saute till translucent. Now add the green chillies and fry till they release their aroma. Add the masala and fry well till the oil floats. Now add the masala water and enough water to make a nice curry. Cover and let it cook for 10 minutes. Add prawns and salt, cook for 5 minutes. Before switching off add curry leaves. Switch off and relish😃 with rice.
Note: Photo edited on 25/01/2018