A favourite sea food dish when accompanied by curd rice or rasam rice is pure bliss….It can also be served with rotis or chapathis. Some people add a pinch of garam masala powder at the end but I prefer to skip it.
Ingredients:
Deshelled and Deveined Prawns – 1/2 kg
Onions – 2 big
Potato – 1 big (optional)
Tomatoes – 2 medium
Ginger garlic paste – 1 tbsp
Curry leaves – 2 sprigs
Red chillie powder – 1 1/2 tsp
Coriander powder – 1 1/2 tsp
Turmeric powder – 1/2 tsp
Chopped Coriander leaves – 1 tbsp
Oil – 1 tbsp
Salt to taste
Water – 1/4 cup + 2 tbsp
Preparation:
Finely chop onions, dice the potatoes and tomatoes. Keep it aside. Marinate the prawns with 1/4 tsp turmeric and a little salt and keep it aside for 10 – 15 minutes.
Heat a pan. Add oil. Add the finely chopped onions and saute till it becomes translucent. Then, add the ginger garlic paste and saute for 4 minutes until the raw smell disappears. Next, add the curry leaves and the chopped tomato and saute till it becmes mushy. Add the chillie powder, coriander powder and turmeric powder and saute it well, adding 2-3 tbsp of water in between. Add the potatoes, salt and saute it for a good 7 -8 minutes on low flame. When it is 3/4th cooked and all the water has been absorbed, add 1 tbsp of coriander leaves, followed by the prawns. You may add 1/4 cup of water and stir well. Keep it covered on a low flame until the prawns are cooked. This may take only about 5 -6 minutes. If the prawns are cooked for a long time, it will turn rubbery.
Remove from fire and garnish it with coriander leaves.
Meal Haven 