Dry Roast Fennel seeds,Pepper corn,Coriander seeds ,Red chili and keep aside
Dissolve the Tamarind pulp in a half cup of water and keep aside
Clean,de-vein ,wash prawns,Marinade with salt and 1/2 tsp Turmeric powder and leave for 5 minutes.
In a blender ,blend dry roast masala which you prepared above, chopped onion ,chopped tomato , garlic , curry leaves , and green chilli (with help of some water )and make a thick paste .
Heat oil in a Kadhai , Once the oil is hot add marinated Prawns and cook for 2to 3 minutes on high heat (Do not over cook the Prawns otherwise became Chewy)
Remove all the Prawns and keep aside
In same pan add and heat another 2 to 3 tbsp oil ,once hot add mustard seeds, when it start to splutter add the wet masala paste and cook for 2 to 3 minutes .
Add salt ,Turmeric, Red chili powder , Kashmiri red chili powder , and ginger paste and cook for 5 to 6 minutes or till the time fats begin to separate .
Add the Tamarind pulp cook over medium to high heat till it boils. once boiling , turn the flame to low now add coconut milk and mix well.
Increase the heat and bring it to boil again . At this point adjust the consistency of the gravy ( cook till you get the desired thickness or add water to loosen)
Once the desired consistency is attained add the Prawns and cook for 2 to 3 minutes.
Malabar Prawns curry is ready to eat - Garnish with chopped coriander leaves and serves with favorite accompaniment .
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Dry Roast Fennel seeds,Pepper corn,Coriander seeds ,Red chili and keep aside
Dissolve the Tamarind pulp in a half cup of water and keep aside
Clean,de-vein ,wash prawns,Marinade with salt and 1/2 tsp Turmeric powder and leave for 5 minutes.
In a blender ,blend dry roast masala which you prepared above, chopped onion ,chopped tomato , garlic , curry leaves , and green chilli (with help of some water )and make a thick paste .
Heat oil in a Kadhai , Once the oil is hot add marinated Prawns and cook for 2to 3 minutes on high heat (Do not over cook the Prawns otherwise became Chewy)
Remove all the Prawns and keep aside
In same pan add and heat another 2 to 3 tbsp oil ,once hot add mustard seeds, when it start to splutter add the wet masala paste and cook for 2 to 3 minutes .
Add salt ,Turmeric, Red chili powder , Kashmiri red chili powder , and ginger paste and cook for 5 to 6 minutes or till the time fats begin to separate .
Add the Tamarind pulp cook over medium to high heat till it boils. once boiling , turn the flame to low now add coconut milk and mix well.
Increase the heat and bring it to boil again . At this point adjust the consistency of the gravy ( cook till you get the desired thickness or add water to loosen)
Once the desired consistency is attained add the Prawns and cook for 2 to 3 minutes.
Malabar Prawns curry is ready to eat - Garnish with chopped coriander leaves and serves with favorite accompaniment .
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