This semi dry prawn masala from chettinad cuisine is a great treat for spice lovers. This goes well with Indian breads as well as steamed rice; you can even use this as a stuffing in sandwiches.
Ingredients:
Prawns - 250 grams
Onion - 1(finely chopped)
Tomato - 1 small (finely chopped)
Ginger garlic paste - 1½ tsp
Green chilli - 2 (Finely chopped)
Red chilli powder- 1½ tsp (Adjust according to your spice level)
Pepper powder - ½ tsp(optional)
Turmeric powder - ½ tsp
Garam masala powder - ½ tsp
Curry leaves - 1 sprig
Ingredients:
Prawns - 250 grams
Onion - 1(finely chopped)
Tomato - 1 small (finely chopped)
Ginger garlic paste - 1½ tsp
Green chilli - 2 (Finely chopped)
Red chilli powder- 1½ tsp (Adjust according to your spice level)
Pepper powder - ½ tsp(optional)
Turmeric powder - ½ tsp
Garam masala powder - ½ tsp
Curry leaves - 1 sprig
Coriander leaves - for garnishing
To Grind:
Grated Coconut - 1½ to 2 tbsp
Saunf / Fennel seeds - 1 tsp
Directions:
To Grind:
Grated Coconut - 1½ to 2 tbsp
Saunf / Fennel seeds - 1 tsp
Directions:
Peel the skin, devein and wash the prawns; keep aside.
Grind the coconut and fennel seeds by adding water; keep aside.
