Wednesday, December 31, 2008

Prawn Chilli

This dish is all time favourite at my mom's place and always make it a point that my amma prepares this particular dish when we go vacation and enjoy every bit of it. My hubby and kiddo also like it to the core.

prawns - 50 small prawns or 10 tiger prawns
onions - 3
ginger- 1"
garlic - 8 cloves
green chillies -2
red chilli powder - 1 tsp
coriander powder - 1 tsp
jeera powder - ½ tsp
Tomato - 2
Soya sauce - ¾tsp
tomato sauce - 1 tsp
coriander leaves - for garnish

Peel ginger and garlic and grind to a smooth paste.
Peel and chop onions finely. Slit green chillies
Wash and chop tomatoes into fine pieces.
Heat oil a heavy non stick kadai, add ginger-garlic paste, saute for 2 secs and add onions. Fry on medium flame till dark brown. Now add all the powders (coriander pd, jeera pd, red chilli pd) and saute for 30 secs. Add tomatoes and cook on slow flame with the lid on till nice and soft. Now add prawns cover and cook for 5 minutes. Do not add any water as prawns leave out moisture. Finally add soya sauce and tomato sauce and stir well till the prawns are cooked. Garnish with coriander leaves.

This semi-dry dish goes well with
Vegetable Fried rice or noodles or simple rice and daal.
Use tiger prawns and dry up the gravy to use as a starter.

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