Tuesday, August 2, 2011

Prawn Drumstick Curry

200 gms Tiger prawns
1 Drumstick (Cut into 1 inch long)
2 Onions (Finely chopped)
1 Tomato (Quartered)
3 Green Chillies (Slit)
1 tbsp Garlic ginger paste
3 strands of curry leaves
1 tsp Fennel seeds
1/4 tsp Fenugreek seeds
1/2 tsp Turmeric powder
1 tbsp Kashmiri Chilli powder
1/2 tbsp Coriander powder
1/2 tsp Garam masala
Few stalks of Coriander leaves
2 tbsp oil
Salt to taste

For Grinding Masala:
2 Shallots
2 tbsp freshly grated coconut
1/2 tsp Cumin seeds
A pinch of turmeric powder

  • Clean, shell, devein the prawns and keep aside.
  • Saute all the ingredients given under the masala in a low flame and cool it completely before grinding it into a fine paste.
  • Heat oil in a wok and add the fennel and fenugreek seeds. Fry for a min.
  • Add the garlic ginger pastes and fry till the raw smell leaves, then add the onion, green chillies and curry leaves. Fry for 2 mins.
  • Then add the drumstick, prawn and tomatoes together with turmeric, coriander and chilli powders. Stir everything together, cover the wok and cook for 5 mins under medium high flame.
  • Then add grinded masala, garam masala and salt. Stir fry for couple of mins under low flame till prawns are cooked and the oil comes to the surface. Switch off the stove.
  • Serve it hot garnished with chopped coriander leaves.

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