Serves: 12 people
Ingredients:
1 kg prawns (small size) oil to deep fry prawns 150 ml /2/3 cup chopped onions 1/2 cup chopped tomatoes 10 curry leaves (curry patta) 2% tsp sugar salt to taste
PASTE:
20 whole red chillies 4 sticks cinnamon 15 green cardamom 15 cloves 15 tsp peppercorns 1 tsp cumin seeds 1 tbsp chopped garlic 3 tbsp chopped ginger 3/4 cup malt vinegar 1 tsp sarson seeds
Instructions
1)Shell and devein the prawns. Wash and pat dry 2)Heat oil in a kadhai and deep fry prawns for 2 minutes. Remove. 3)Grind all ingredients of paste to a smooth paste in a blender. 4)Heat oil in a kadhai or wok, add onions and saute over medium heat until golden brown. 5)Add tomatoes, stir for 2-3 minutes. 6)Add the paste and cook for 5-6 minutes. 7)Add prawns and stir for 2 minutes. 8)Add curry leaves and sugar, stir. Add salt to taste. Serve at room temperature.
Serve this at room temperature as a very special pickle or serve hot as an exclusive and elegant side dish - either way you have a winner!
bon appetit
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