CHETTINAD PRAWN CURRY

Ingredients:

Prawns .... 1/4 kilo

Onions .... 2

Tomato ... 1

Yogurt ... 2-3 tbsps.

Ginger-garlic paste... 1 tbsp.

Tamarind juice ....... 4-5 tbsps.

Turmeric powder .... 1/4 tsp

Salt

Oil

Coriander leaves .....to garnish

Roast and dry grind:

Cumin seeds ...1/2 tsp

Aniseeds ........ 1/2 tsp

Poppy seeds ... 1 tsp

Sesame seeds ...1 tsp

Dry red chillies ..1-2

Pepper corns .... 7-8

Cloves .............. 2-3

Cinnamon ...... small piece

Green cardamoms ...3-4

Peanuts ............... 1 tbsp

Dessicated coconut ... 1 tbsp.

Tempering:

Mustard seeds .... 1 tsp

Dry red chillies ....1-2

Asafoetida ........... a pinch

Curry leaves ........ a sprig

Method:

1.Clean the prawns and marinate them with yogurt, a pinch of turmeric powder and salt.

2. Slice the onions and fry them to golden brown colour.

3. Add the tomato, ginger garlic paste and prawns. Stir fry for 4-5 minutes and add a little water, salt and simmer.

4. Now add a heaped tablespoon of the ground masala powder, tamarind juice and simmer for 3-4 minutes.

5. Fry the tempering ingredients and add to the curry.

Garnish with coriander leaves and serve with plain rice, dosas or appams.