IMLIWALA KHATTA SUKHA PRAWN MASALA / DRY SOUR PRAWN MASALA
INGREDIENTS
Tiger prawns
|
12 – 15 nos
|
Scraped fresh coconut
|
1 cup
|
Imli / tamarind
|
2 lemon sized balls
|
Whole dry red chillies
|
3 – 4 nos
|
Ginger
|
1 inch piece
|
Garlic cloves
|
5 – 6 flakes
|
Kali miri / Pepper corns
|
5 – 6 nos
|
Dalchini / cinnamon piece
|
1 inch
|
Lavang / Cloves
|
5 – 6 nos
|
Onion finely chopped
|
1 no.
|
Salt
|
T.T.
|
Oil
|
2 – 3 tbsp
|
Haldi / turmeric
|
½ tsp
|
METHOD:
1.
Grind to a smooth paste the coconut, tamarind,
red chillies, ginger, garlic, peppercorns, cloves, cinnamon, ¼ tsp haldi and little water.
2.
Add ¼ tsp haldi and salt to the prawns and
marinade them for 15 – 20 min.
3.
Heat oil, add the prawns and stir fry them for a
min till they curl.
4.
Remove and keep till further use.
5.
In the same oil add the onion.
6.
Sauté the onion till it gets soft and browns
well.
7.
Now add the ground masala paste and sauté the
paste till it is cooked and oil starts to ooze out.
9.
If you like the gravy a little runny then add in
more water.
10.
Serve hot with hot chapatis or boiled rice.
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