Ingredients (Serves 4 - 5)
1. Prawns – 400 – 500 gm /Around 30 – 35
Turmeric powder – 1/4 tsp
Chilly powder – 1/2 tsp
Salt - To taste
2. Onion – 1/2 medium, finely chopped (Use pearl onions instead for an extra taste)
Ginger-garlic paste – 2 – 3 tsp
Green chilies – 2, slit
Curry leaves – 1 sprig
3. Tomato – 1 large, finely chopped
4. Turmeric powder – 1/2 tsp
Chilly powder – 2 tsp (Use Kashmiri chilly powder to make it less spicy)
Coriander powder – 1 tbsp
Pepper powder – 1/4 tsp
5. Kudam puli / gamboge – 1 - 2 small or to taste(Soak them in enough water and tear into small pieces)
6. Mustard seeds – 1/2 tsp
7. Dry red chilies – 2
8. Coconut oil – 1.5 tbsp + 1 tsp
9. Salt – To taste
Method
1. Wash and clean the prawns. Marinate the prawns with other ingredients numbered 1 for at least 15 – 20 minutes.
2. Heat 1.5 tbsp oil in a meen chatti / claypot or a heavy-bottomed pan at medium heat. Splutter the mustards and fry dry red chilies. Next add finely chopped onion, ginger-garlic paste, green chilies and curry leaves. Saute for a few minutes or until onion turns light golden. Bring down the heat. Add the spice powders numbered 4 and saute until their raw smell is gone, about 1 minute or so. Add finely chopped tomatoes, salt and saute until tomato turns mushy and oil separates, about 8 minutes. Next add 3/4 cup hot water, kudam puli pieces and enough salt. Bring to a boil at medium heat and cook for a few minutes. Add the prawns. Cook for 10 – 12 minutes or until done and gravy is thick. Add 1 tsp coconut oil and a few curry leaves. Set aside for 15 minutes. Serve with idli/dosa or rice and a thoran/mezhukkupuratti.
