Wednesday, October 29, 2008


This is SUCH a typical south indian seafood recipe. The flavors are strong and concentrated and pack a punch. It tastes PERFECT with any indian bread, though i would recommend rumali rotis or phulkas...

anyway, its really simple to make.. but it takes a little while on the stove for everything to simmer down and get done.
this recipe serves 4.


prawns - medium size-about 12 (cleaned, peeled, deveined, with shells and tails off)
ginger - 1 tsp (grated)
garlic - 2 tsp (grated)
onions - 2/3 cup (minced)
tomatoes- 2 cups (chopped fine)
chili flakes
oil - 3 tb spn
turmeric powder (optional)- 1/8 tsp
cilantro  -  2 stems (optional garnish) (chopped fine)
lime/lemon wedges (optional garnish)


1.Heat the oil in a medium sized pan. 
2.Once the oil is hot (not smoking) add the ginger and garlic.
3.Cook for 4-5 minutes, stirring well to keep the ginger/garlic from sticking to the pan. Do not let the ginger/garlic mixture color, or you will run the risk of the mixture burning.
4.Add the onions at this point. Cook for 15 minutes, or until the onions are well cooked, but still pale.
5.Add the tomatoes, chilli flakes, salt and turmeric powder.
6.Cook for atleast 20-30 minutes. the liquid should almost completely evaporate. ideally, the oil should separate from the mixture...
at this point, add the prawns and cook for 4-5 minutes (not more, the last thing you want are rubbery prawns)
7.transfer to a serving dish. sprinkle with chopped cilantro and lemon wedges and serve with bread.

1 comment:

Nomad said...

Ohhhh Im so glad about the Indian recipes!! Show the overkill of firangi food blogs what a difference spices make!