The prawns: Shell, de-vein, wash and pat dry.
The vegetables: Peel, wash and chop onions. Peel garlic.
Clean, wash and chop coriander.
The paste: Put garlic, whole red chilies, coriander seeds, cloves, cinnamon, turmeric, cumin seeds and red chili pd in a blender, add water (approx. 60ml / ¼ cup) and make a fine paste.
Heat ghee in a handi, add onions and sauté over medium heat until golden brown.
Add the paste and bhuno until the fat leaves the masala.
Then add prawns, bhuno for a minute, add water (approx. 500ml / 2 cups), bring to a boil and simmer until prawns are cooked.
Now add tamarind, jaggery, the chopped coriander and lemon juice, stir for 2 minutes.
Adjust the seasoning.
To serve: Remove to a dish and serve with brown rice.
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