Saturday, 4 April 2015

IMLIWALA KHATTA SUKHA PRAWN MASALA / DRY SOUR PRAWN MASALA


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.


8.       Tip in the prawns and ½ cup water and bring to boil. Season with salt.


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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