Cooking Instructions
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Step 1
Wash and soak the
Kudampuli (3)
in
Water (to taste)
and keep aside.
Step 2
Clean and devein the
Prawns (12.5 oz)
, wash well and keep aside.
Step 3
Deseed and finely chop the
Green Chili Pepper (3)
.
Step 4
To an earthern pot or kadai, add
Coconut Oil (2 Tbsp)
. Once it becomes hot, add
Fresh Ginger (1 piece)
,
Garlic (10 cloves)
, and the chopped chillis. Sauté for two minutes and add 10
Shallots (10)
and 2
Curry Leaves (2)
. Season with
Salt (to taste)
. Sauté well until it starts to change color.
Step 5
Reduce the flame add
Red Chili Powder (2 Tbsp)
,
Ground Turmeric (1/2 tsp)
and
Ground Coriander (1/2 Tbsp)
. Add kudampuli along with the water. Add more water if required but not too much. Let it boil well and then add cleaned prawns. Cover and cook in low flame for ten minutes.
Step 6
Check the consistency of the gravy. If still thin, open the lid and let it boil for some time and add
Fenugreek Seeds (1/4 tsp)
and switch off the flame.
Step 7
Time to temper the spices. For tempering add
Coconut Oil (1 Tbsp)
to a clean pan. Once it becomes hot, add
Fenugreek Seeds (1/4 tsp)
and
Mustard Seeds (1/2 tsp)
. Once it finishes bubbling add
Dried Chili Peppers (2)
,
Shallots (4)
and
Curry Leaf (1)
. Sauté until shallots change color and then add
Ground Turmeric (1/4 tsp)
and
Red Chili Powder (1/4 tsp)
.
Step 8
Sauté for another minute and pour it to the curry. Mix well, then cover for 5 minutes so the flavors can meld.
Step 9
Serve hot over rice or with naan.
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