A dish that would force you to lick your fingers Source. Chef Dhamu
Deveined Prawns – 1/2 kg.
Chopped onion – 250 gm.
Chopped tomato – 250 gm.
Turmeric powder (manjal thool) – 1/2 teaspoon
Coriander powder (daniya thool) – 3 teaspoons
Chilli powder (Milaga thool) – 2 teaspoons
Curry leaves (Karuvepillai) – 2 Sprigs
Saunf (Sombu) – 1 teaspoon
Red chillies (Kanja molaga) – 3 nos.
Coconut – 1/2 no.
Coriander leaves (Kothamalli) – 1/2 bunch
Tamarind – 1 gooseberry size
Ginger garlic paste – 1 teaspoon
Oil – 3 tablespoons
Salt – As desired
1. Heat oil in a pan and add saunf and curry leaves. When saunf sizzles, add the chopped onion and fry till it becomes transparent.
2. Now, add ginger garlic paste and fry until its raw smell goes off. Then, add the chopped tomato pieces, and fry well until the onion, ginger garlic paste, and tomato blend well.
3. Now, add turmeric powder, chilli powder, coriander powder, and little water. Then, add prawns.
4. Fry for 2 minutes and add ground coconut paste, seedless red chillies, and salt. Boil for 4 minutes and then add tamarind paste and coriander leaves. Again boil for 2-3 minutes and bring the pan down.
Now, Chettinadu Prawn Iguru is ready!
Goes well with Dosa, Idly, Rotis, Chappathis and Rice.
Wash, clean and devein the prawns well.
You can also used boiled prawns.
Maximum cooking time for prawns in 7-8 minutes. If you cook more than 9 minutes, prawns would become rubbery.
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